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
Ingredients
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
Dumplings
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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