Old English Lamb Stew and Dumplings.

Just how Gran used to make it.

You will need:
Stewing Lamb
Carrots (Sliced)
Potatoes (Cut Small)
Onions (Sliced)
Butter Beans
Pearl Barley
Dried Split Lentils (Optional)
Oxo Cubes or Stock

For Dumplings:
4oz. Suet
8oz. SR Flour (Plain can be used)
Salt and Pepper

Crumble oxo cubes into water, or stock in a large saucepan. Add the lamb and simmer until slightly tender. Add Pearl Barley and lentils, about a handful of each. Simmer for about 15 minutes. Add all the vegetables and cook until pototos are almost soft. Dumpling mix can be made while cooking.
Mix suet flour and a little salt and pepper to season, with about 8 tablespoons of cold water, Herbs can be added if you wish. Bring stew to boiling. Drop spoonfulls of dumpling mix into the stew. Cover and boil gently for 20 minutes. (Don't let it go off the boil) Serve.