Lamb or Mutton Stew with Dumplings
- 6 cups water
- 1 pound lamb stew meat
- 1 cup onion, coarsely chopped
- 2 cups zucchini
- 3 ounces green chilies, canned
- 2 cups all-purpose white flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon sugar
Measure water and put in a stew pot.
Trim fat from meat and cut into bite-size pieces. Add meat and bones to water. Set on stove over medium heat.
Coarsely chop onion. Cut zucchini in half lengthwise and sliced into 1/2” slices
Add onion, zucchini and chilies to stew.
Once the stew has come to a low boil, turn heat to low and let simmer for at least 1 hour.
While stew is cooking, mix flour, salt, baking powder and sugar in a bowl.
Knead in warm water to dry ingredients to form a soft ball of dough.
Cover dough and let it rest for 20 to 30 minutes.
After cooking stew for 1 hour, shape an approximately 2-1/2” dough ball into a flat round. (It does not need to be perfect or flat).
Tear off penny-sized pieces of dough and drop them into the stew.
Continue to shape 2-1/2” dough ball into a flat round and tear off penny-sized pieces of dough and drop in stew until all dough is in stew.
Cook dumplings in the stew for an additional 20 minutes.
Serve and enjoy.
Nutrients per serving
- Calories 292
- Protein 18 g
- Carbohydrates 28 g
- Fat 12 g
- Cholesterol 55 mg
- Sodium 357 mg
- Potassium 364 mg
- Phosphorus 288 mg
- Calcium 129 mg
- Fiber 1.8 g
Renal and renal diabetic food choices
- 2 meat
- 1 vegetable, medium potassium
- 1-1/2 starch