3 lb. lamb shoulder
1/4 c. flour
3 tbsp. fat
4 c. water
2 1/2 tsp. salt
1 clove garlic, minced
2 tbsp. chopped parsley
1/2 tsp. marjoram
6 sm. onions
6 carrots, cut in lg. pieces

Cut lamb into serving size pieces. Dredge with flour and brown in fat. Cover with boiling water, salt, garlic, parsley, and marjoram. Cover and simmer 1 hour. Add onions and carrots. Cook another 20-30 minutes. Drop dumplings from spoon into this mixture. Cover tightly and cook 12-15 minutes.

DUMPLINGS:

2 c. flour
1 tsp. salt
4 tsp. baking powder
3 tbsp. chopped parsley
1 tbsp. shortening
1 c. milk

Sift flour, salt, and baking powder; add chopped parsley. Cut in shortening. Add milk and mix just enough to moisten the dry ingredients.