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.