Lamb Stew With Poppyseed Dumplings

Total Time: 2 hrs Preparation Time: 40 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 3 tablespoons all-purpose flour
• kosher salt
• cracked black pepper
• 1 1/2 lbs lamb stew meat
• vegetable oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 1 parsnip, finely chopped
• 2 garlic cloves, minced
• 3/4 cup beer
• 3 1/2 cups chicken stock
• 1/2 bunch fresh curly-leaf parsley, roughly chopped
• 1/2-1 cup frozen peas (optional)
• 10 ounces all-purpose flour (2 cups)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons poppy seeds
• 1 egg
• 1 cup milk

Recipe

• 1 whisk together flour with a good sprinkle of salt and pepper. toss lamb stew meat in flour mixture, shaking off excess.
• 2 heat 1 t vegetable oil over medium high heat in large heavy bottomed lidded pot until shimmering. brown lamb on all sides in batches, adding more vegetable oil as needed between batches. set meat aside.
• 3 add another 1 t vegetable oil to pot. when it shimmers, add chopped onion. cook, stirring often, until onions are soft and beginning to brown. add carrot, celery, parsnip and garlic and cook until vegetables begin to soften.
• 4 add browned meat and any accumulated juices back to pot. pour in half a can of beer, chicken stock and half of the chopped parsley. bring to a simmer over medium high heat, then turn down to low and partially cover. simmer until meat is tender, about 1 hour. season with salt and pepper to taste.
• 5 once meat is tender, make dumplings by whisking together flour, baking powder, salt and poppy seeds. in a separate bowl beat egg and combine with milk. add milk and egg to flour mixture, and stir gently to combine. do not overmix.
• 6 bring stew to a rolling simmer over medium high heat. add dumpling batter to stew using a 1/4 cup dry measure until all batter is used. cover for 10 minutes, remove lid and cook until dumplings are cooked, another 3-5 minutes. garnish with parsley and serve with beer.