Shelly's Recipe

CORKTOWN IRISH STEW WITH HERB DUMPLINGS

Category: Stews

2 to 3 lb lamb, cut into pieces (depends on how meaty you want it)
3 tbsp olive / vegetable oil
2 onions, chopped
2-3 carrots, cut into 2 inch pieces
4-5 potatoes, cut into quarters or 2 inch pieces
2 tomatoes, peeled and chopped
1/2 tsp garlic powder
1 large bunch - fresh mixed herbs, tied with a string
2 cups lamb broth (get lamb bones from butcher)
1/2 cup Irish whiskey
Salt and pepper to taste

Brown meat in oil in a skillet, along with onions in small batches. Add 1 shot-glass of Irish Whiskey to skillet, light to burn off alcohol (imparts flavor of whiskey to meat). Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth; cook approx. 2 - 2 1/2 hours over low heat. While stew is cooking, make dumplings. During last 30 minutes of cooking, bring temperature up until stew starts to bubble, and then add dumplings. Salt and pepper to taste.

Dumplings make a stew or casserole more interesting and wholesome. tbsp hey should be light and not sticky. tbsp o make sure of this:

4 oz self raising flour
1 pinch salt
2 oz soft botter
Warm water to mix
1 tsp of dried herbs. (parsley, chives or mixed herbs)

Sieve the flour and salt into a large bowl. Blend the herbs into dry mix (flour & Salt). Add the butter and blend with a knife. Stir in just enough water to bind the mixture, which should be just soft enough to roll into balls. Divide dough into 4 portions and roll into balls with floured hands. Make sure that the mixture is firm enough to roll in balls but is not too stiff. Once stew begins to bubble, add dumplings on top of stew and allow to cook with stew. Serves: 6 to 8