Lamb Stew with Dumplings

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Make your upcoming weekend a really special one with these vintage lamb stew dumplings from the 1950s. With the added goodness of veggies, this is a special treat for dumpling lovers.

Serves 6–8 | Prep. time 10 minutes | Cooking time 20–30 minutes


3 tablespoons butter

2½ pounds boneless lamb, cut into 2-inch cubes Water or beef stock

1 teaspoon salt

⅛ teaspoon pepper

2 teaspoons Worcestershire sauce

8 small carrots, peeled and cut into 1-inch pieces

1 cup diced celery

½ cup diced onion

1½ teaspoons celery salt


2 teaspoons baking powder 1

½ cups sifted flour

¾ teaspoon salt

3 tablespoons shortening or melted butter

¾ cup milk

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