Finglas Irish Stew with Dumplings

Name: Finglas Irish Stew with Dumplings
Yield: Makes 6 to 8 servings
Cuisine: Irish
Ingredients: 3 pounds large meaty lamb chops, cut into large pieces; 6 to 8 large russet potatoes, peeled and sliced; 3 tablespoons cooking oil; ½ cup butter (or half butter, half vegetable shortening); ½ teaspoon salt; 2 large yellow onions, sliced; 1 tablespoon fresh thyme leaves, chopped; 2 large carrots, sliced; 1 teaspoon baking powder; 1½ cups all-purpose flour; 2 quarts(8 cups) chicken stock or water; ⅓ cup cold water; 2 tablespoons raisins (or golden raisins); 2 tablespoons chopped, fresh parsley; Salt and pepper; 3 tablespoons flour

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Real Irish Food

By David Bowers

Published 2014

About

My father hails from Finglas, on the north side of Dublin, and he always made his Irish stew with dumplings in it. Even more interesting, the dumplings were dotted with fresh parsley and raisins. Sound like it’s not authentic? My Dublin-born and -bred grandmother made it that way herself. Perhaps it’s a subset of Irish stew recipes, but it’s my family’s subset and I love it. If the idea of dumplings goes against your sense of Irish stew, use the excellent recipe below and merely leave out t