Agneau aux Boulettes (Lamb with Mushroom Dumplings)
3 lbs lamb
½ cup sliced onion
5 cups boiling water
salt and pepper
flour
½ cup diced carrots
2 tbsp chopped parsley
Cut lamb into chunks, coat with seasoned flour; brown in a little butter or fat. Add boiling water and simmer for 2 hours. Add vegetables after 1 hour of cooking. Serve with mushroom dumplings (posted above) and sprinkle with chopped parsley.
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