Bisquick Lamb Stew With Irish Dumplings

• LAMB STEW
• 2 tablespoons shortening
• 2 lbs lamb shoulder, cut into 2-inch cubes
• 4 cups water
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 3 medium carrots, cut into 1-inch slices
• 1 medium onion, thinly sliced
• 1 medium potato, pared and cut into 1-inch cubes
• 1 cup peas
• 2 tablespoons Bisquick baking mix
• 1/4 cup water
• FOR THE DUMPLINGS
• 2 cups Bisquick baking mix
• 1/4 cup snipped parsley
• 2/3 cup milk

1. Melt shortening in large skillet; brown meat well.
2. Spoon off drippings.
3. Add 4 cups water, the salt, pepper and bay leaf.
4. Heat to boiling; reduce heat.
5. Cover and cook about 2 hours, stirring occasionally.
6. Stir in carrots, onion and potato; cook 20 minutes longer.
7. Stir in peas.
8. Blend 2 Tablespoons baking mix and 1/4 cup water; stir into stew.
9. Cook over medium heat until mixture thickens and boils.
10. FOR THE DUMPLINGS:.
11. Stir 2 cups baking mix, the parsley and milk to a soft dough.
12. Drop dough by spoonfuls onto boiling stew.
13. Cook UNCOVERED over low heat 10 minutes; COVER and cook 10 minutes longer.
14. 6 servings.
15. Betty Crocker's Bisquick Cookbook.

lamb stew, shortening, lamb shoulder, water, salt, pepper, bay leaf, carrots, onion, potato, peas, bisquick baking, water, dumplings, bisquick baking, parsley, milk

Taken from www.food.com/recipe/bisquick-lamb-stew-with-irish-dumplings-114132 (may not work)