STEW:

1/4 c. flour
2 tsp. salt
1/8 tsp. pepper
2 lbs. boneless lamb for stew in 1 1/2 inch cubes, trimmed of fat
2 tbsp. oil
3/4 tsp. crushed marjoram
1/8 tsp. garlic powder
3 med. onions, quartered
2 c. water
10 oz. pkg. frozen peas, partially thawed

Mix flour, salt and pepper; cook meat. Heat oil in Dutch oven or heavy kettle. Brown meat slowly and evenly. Add marjoram, garlic powder, onions, and water. Cover and simmer 1 1/4 hours or until meat is tender. Stir in peas and bring to boil.

DUMPLINGS:

1 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. oil
Paprika

In small bowl mix flour, baking powder and salt. Mix milk and oil. Add to flour mixture; stir just to moisten. Drop rounded tablespoons on bubbling stew. Cover tightly without removing cover 10-12 minutes. Sprinkle dumplings with paprika. In microwave oven cook coated meat in oil in casserole 5 minutes. Stir, cover and cook 20 minutes, stirring every 5 minutes. Add peas, cover and cook 5 minutes. Let stand 10 minutes before serving. Serves 6-8.