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Traditional Lamb Stew ( RINGSEND STEW ) with Rosemary and Mint Dumplings SERVES 3-4 Ingredients 1 KG Lamb Shoulder trimmed and cut into 3 cm chunks 4 Large Peeled Potatoes cut into large chunks 2 meduim white onions roughly chopped 1 medium swede cut into large chunks 3 large carrots cut into chunks 1 litre of lamb /BEEF STOCK Small knob of butter Fresh parsley 2 bay leaves Sprig of thyme 4 celery stalks trimmed and cut into chunks 2 tbsp rapeseed oil 1 lamb bone optional Salt and pepper Rosemary and mint dumplings 125g/ 4 ½ oz plain flour 70 g /2 ½ oz suet Pinch salt 1 egg ½ Teaspoon of Baking Powder 1 teaspoon chopped rosemary herb 1 teaspoon chopped mint herb ½ Teaspoon of mint sauce Method Pre heat oven to 375 f ( 190 c /GAS MARK 5 ) 1-Melt butter and oil in hot pan 2-Fry lamb chunks till browned all over approx 5 mins 3-Transfer to casserole dish 4- Fry onions ,carrots and celery in same pan as lamb was sealed off in 5-Remove vegetables just before they begin to brown and place in to casserole dish 6-Pour stock into pan and stir till boiling point combining all the meat juices 7-Pour stock over the meat and vegetables in casserole dish and then add bay leaf ,thyme and the Lamb bone 8-Season with salt and pepper 9-Cover and place into pre heated oven for 1 ½ Hours or until meat is tender 10- Remove stew from oven and make Dumplings 11-To Make Dumplings 12- Mix the flour ,Suet, Baking Powder and a pinch of salt in a bowl 14-Add Rosemary ,mint ,mint sauce and egg then gradually stir in 3 tablespoons of cold water enough to form a sticky dough 15-Flour your hands and then roll the dough into 12 small balls 16-Place them on top of casserole Lamb and veg stew and return to oven for a further 25 mins till dumplings are cooked and golden 17- remove from oven and top with chopped parsley ENJOY SEVED WITH HOMEMADE SODA BREAD

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