Lamb and Dumpling Stew

Description
Contributed by PressureCookerRecipes Y-Group
 * Makes 4 servings

Ingredients

 * 1½ pounds lamb or veal, cut into 2-inch cubes
 * 3 tablespoons vegetable oil
 * 1 teaspoon salt
 * ⅛ teaspoon pepper
 * ½ bay leaf
 * 1½ cups water
 * 4 medium onions, peeled, chunked
 * 4 medium carrots, peeled, chunked

Dumplings

 * 1⅓ cups flour, sifted
 * 1 teaspoon salt
 * 2 teaspoons baking powder
 * 1 egg
 * ½ cup milk

Directions

 * 1) Heat oil in cooker.
 * 2) Add lamb or veal cubes and brown evenly.
 * 3) Add salt, pepper, bay leaf, and water.
 * 4) Lock lid and bring to full pressure.
 * 5) Reduce heat, maintaining pressure, and cook for 5 minutes.
 * 6) Quick-release pressure.
 * 7) Add onions and carrots.
 * 8) Wipe inside of lid with a paper towel to remove excess moisture.
 * 9) Replace lid and bring to full pressure.
 * 10) Reduce heat, maintaining pressure and cook for 8 minutes.
 * 11) Quick-release pressure.
 * 12) Meanwhile, make dumplings: sift flour with baking powder and salt.
 * 13) Beat the egg and combine with the milk in a separate bowl.
 * 14) Add the egg mixture to the flour mixture and combine to form a sticky dough.
 * 15) Drop dumpling batter from spoon over the simmering stew in cooker.
 * 16) Cook uncovered for 5 minutes.
 * 17) Cover (but don't lock lid), and steam for 5 minutes.
 * 18) Remove dumplings to a hot platter.
 * 19) Thicken gravy by blending 2 tablespoons all-purpose flour with ⅓ cup cold water until smooth.
 * 20) Gradually stir into boiling stock, stirring constantly.
 * 21) Cook over medium heat, stirring, until gravy is smooth and thickened.