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Savory Goat Meat Stew with Dumplings
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspo pepper
  • 2 pounds goat stew meat, cut into 1 inch cubes
  • 3 tablespo olive oil
  • 4 cups water
  • 1 bay leaf
  • 2 tablespo snipped parsley
  • 1/2 teaspo dried thyme
  • 1 1/2 cups 1/4 inch sliced carrots
  • 1 cup sliced celery
  • 2 medium onions, sliced
  • 4 cups 3/4 inch cubes unpared potatoes
Herb Dumplings (see below) Mix flour, salt & pepper. Coat goat meat with flour mixture. Heat olive oil in dutch oven until hot; add goat meat and remaining flour mixture. Cook and stir goat meat just until outside is seared, do not cook it all the way through! Add water. Heat to boiling; reduce heat. Cover and simmer for 15 minutes. Add bay leaf, parsley, thyme and vegetables. Cover and simmer for 30 minutes. Prepare Heb Dumplings. Drop by spoonfuls onto hot goat meat or vegetables, do not drop directly onto liquid. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Herb Dumplings 3 tablespoons shortening 1 1/2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon dried sage leaves 1/4 teaspoon dried thyme 3/4 cup goat milk Cut shortening into flour, baking powder, salt, sage, and thyme until mixture resembles fine crumbs. Stir in Goat milk.
Provided by:
Tanya Baker, Settler Valley Ranch

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