Lamb Stew With Cornmeal Dumplings (crock Pot)

Total Time: 11 hrs 15 mins Preparation Time: 15 mins Cook Time: 11 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs lamb roast, boneless
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 5 medium carrots, cut 1/2 inch pieces
• 3 medium potatoes, peeled and cubed
• 1 1/2 cups water
• 1/4 cup tapioca (quick cooking)
• 1 tablespoon sugar
• 1 tablespoon worcestershire sauce
• 2 bay leaves
• 1 teaspoon thyme, dried and crushed
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1 (28 ounce) can tomatoes, cut up
• 1/2 cup flour
• 1/2 cup cheddar cheese
• 1/3 cup cornmeal, yellow
• 1 teaspoon baking powder
• 1 dash pepper
• 1 egg, beaten
• 2 tablespoons milk
• 2 tablespoons oil
• 2 tablespoons cheddar cheese, shredded (to sprinkle)

Recipe

• 1 cut the lamb into 1 inch cubes.
• 2 in a skillet, brown the lamb and the garlic in hot oil; drain well.
• 3 meanwhile, in a crock pot combine carrots, potatoes, water, tapioca, sugar, worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper.
• 4 stir in the browned meat and undrained tomatoes; cover and cook on low for 9-11 hours or on high for 4 to 5 hours.
• 5 if the stew was cooked on low turn to high.
• 6 prepare the cornmeal dumplings.
• 7 remove the bay leaves and stir the stew.
• 8 drop the dumplings by the tablespoon onto the stew.
• 9 cover and cook for 50 minutes more (do not lift the cover until time is up).
• 10 sprinkle the dumpling with cheese.
• 11 for dumplings: in a medium mixing bowl, stir together flour, 1/2 cup cheese, cornmeal, baking powder, and pepper.
• 12 combine beaten egg, milk, and oil; add to the flour mixture; stir with a fork just until combined.
• 13 use in the lamb stew for the dumplings.