1/2 c. flour
2 tsp. salt
1/2 tsp. pepper
3 lbs. lamb, cut in cubes
2 tbsp. vegetable oil
1/2 c. sliced green onions
2 tbsp. chopped parsley
1 tsp. thyme
1/2 tsp. allspice
3 tbsp. flour
1/4 c. warm water
1 bay leaf
2 cloves garlic, chopped
4 c. water
1 lb. sm. onions
1 lb. baby carrots
1 lb. sm. new potatoes
1 lb. cauliflower, cut in flowerets
1 lb. broccoli, cut in flowerets
2 tbsp. butter

Combine 1/2 cup flour, salt and pepper and dredge lamb in mixture. Heat the butter and oil in 8 quart Dutch oven. Add floured meat and cook until browned. Stir in green onions, 2 tablespoons parsley, thyme, allspice, bay leaf and garlic; add 4 cups of water. Bring to boil, reduce heat, cover and simmer for 30 minutes. Add the onions, carrots and potatoes, cook for 30 minutes. Do not boil. Add the cauliflower and broccoli and simmer, covered for another 20 minutes. Prepare dumplings. Combine the 3 tablespoons flour with 1/4 cup warm water; mix well, stirring until smooth. Stir this mixture into the stew and cook until the liquid is thickened.

DUMPLINGS:

2 c. biscuit baking mix
1/2 c. milk
1 egg, slightly beaten
2 tbsp. parsley, chopped
1 tsp. tarragon

Mix ingredients, drop the mixture by tablespoonful onto the stew and cook uncovered over low heat for 10 minutes. Cover and continue cooking about 10 minutes or until the dumplings are done.