Lamb and Dumpling Stew

Lamb and Dumpling Stew

Makes 4 servings

1-1/2 pounds lamb or veal, cut into 2-inch cubes 3 tablespoons vegetable oil 1 teaspoon salt 1/8 teaspoon pepper 1/2 bay leaf 1-1/2 cups water 4 medium onions, peeled, chunked 4 medium carrots, peeled, chunked Dumplings: 1-1/3 cups flour, sifted 1 teaspoon salt 2 teaspoons baking powder 1 egg 1/2 cup milk

Heat oil in cooker. Add lamb or veal cubes and brown evenly. Add salt, pepper, bay leaf, and water. Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 5 minutes. Quick-release pressure. Add onions and carrots. Wipe inside of lid with a paper towel to remove excess moisture. Replace lid and bring to full pressure. Reduce heat, maintaining pressure and cook for 8 minutes. Quick-release pressure. Meanwhile, make dumplings: Sift flour with baking powder and salt. Beat the egg and combine with the milk in a separate bowl. Add the egg mixture to the flour mixture and combine to form a sticky dough. Drop dumpling batter from spoon over the simmering stew in cooker. Cook uncovered for 5 minutes. Cover (but don't lock lid), and steam for 5 minutes. Remove dumplings to a hot platter.

Thicken gravy by blending 2 tablespoons all-purpose flour with 1/3 cup cold water until smooth. Gradually stir into boiling stock, stirring constantly. Cook over medium heat, stirring, until gravy is smooth and thickened.

Contributed by:

 * PressureCookerRecipes Y-Group