For 4 people you need:

1-1 1/2 lb. middle neck lamb
3/4oz. dripping
1/2-3/4 lb. onions
1 lb. carrots
1 1/4 pint stock OR water and stock cube
2 tablespoons tomato puree seasoning
pinch sage or mixed herbs
gravy browning

  For the dumplings:

8 oz. self-raising flour
1 teaspoon salt
1/2 teaspoon pepper
3-4 oz. suet
water to mix

  To garnish:

parsley
    

1. Divide the lamb into pieces and remove excess fat.
2. Heat dripping.
3. Fry peeled and sliced onions and carrots.
4. Add meat and fry for a further 1 -2 minutes.
5. Gradually stir in the stock and tomato puree.
6. Bring to the boil, add remaining ingredients, cover pan tightly.
7. Simmer gently for 1 1/2-2 hours.
8. Meanwhile make, the dumplings: Sift flour, salt and pepper together.
9. Stir in suet and add enough cold water to give a soft but not sticky dough.
10. Divide mixture into 8 and shape each into a ball.
11. 30 minutes before the end of the cooking time, add the dumplings to the stew.

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