Imbolc Lamb Stew & Chive Dumplings

Imbolc Lamb Stew & Chive Dumplings: Serves 4 - 6 750g Diced Lamb 750ml Cold Water 2 Medium Onions (Peeled & Chopped) 3 Medium Carrots (Peeled & Diced) 4 Medium Potatoes (Peeled & Diced) 100g Frozen Peas 1 Tsp Salt & Pepper 1 Tbs Parsley Chopped Chive Dumplings 125g Self-Raising Flour 1 Teaspoon Butter or 45g Suet ½ Tsp Salt 1 Tbsp Chives - Chopped Milk

Method  Place the lamb in a saucepan, cover with water, add the peeled and diced carrots and potatoes, chopped onions, salt, pepper, bay leaf, and parsley. Bring to boil; reduce heat and simmer for an hour or until lamb and vegetables are tender. Adjust the seasoning and add the peas then simmer for further 10 minutes. Drop dumpling dough by heaped dessert spoonfuls on top of hot bubbling stew. Cover tightly; cook 15 – 20 minutes.                         Chive Dumplings: Sift together flour and salt. Rub in butter/suet, stir in chives. Add enough milk to make a soft, sticky dough.