12 Lamp Chops
2 Tablespoons Flour, seasoned with salt and pepper
2 Medium Onion, chopped
6 Large Potatoes, cut into pieces
2 Large Carrots, sliced
1 Tablespoon Pearl Barley
1 Teaspoon Mixed Dried Herbs
1 Tablespoon of Coconut Oil or Olive Oil
2 Cups Beef Stock
55 Grams Shredded Suet (or packet from the supermarket)
110 Grams Self Raising Flour
1 Tablespoon Fresh or Dried Parsley
Himalayan Pink Salt and Freshly Cracked Black Pepper
1. Toss the lamb in seasoned flour until well coated. Place in a large deep saucepan or casserole pot.
2. Add onions, potatoes, carrots, pearl barley, sprinkle with herbs and season well. Pour over stock. Place over moderate heat and bring to the boil. Reduce to low heat, cover and simmer gently for 2 1/2 hours.
3. To make dumplings, mix suet, flour, parsley and season. Add enough water to make a firm elastic dough. Turn dough out onto a floured surface and divide into 4 equal portions. Roll into balls. NOTE: double recipe to make more dumplings.
4. Twenty-five minutes before end of cooking period of stew drop dumplings into saucepan, replace lid and finish cooking at boiling point. Remove from heat and serve.