Ingredients:

1kg chopped(cubed) forequarter lamb, rolled in flour (or any other cut of meat)
1 tablespoon oil
1 tablespoon butter
3 onions quartered
3 parsnips (optional)
3 carrots thickly sliced
2 sticks celery, chopped
3 tablespoons chopped parsley
3/4 teaspoons mixed herbs
1 tablespoon Worcestershire sauce
Salt, pepper and a pinch of sugar
Beef stock

Method:
Heat oil and butter in camp oven and brown meat
Push meat to one side or remove and saute onions until transparent
Add other ingredients and just sufficient stock to cover
Simmer for about two hours or until meat is tender

Dumplings:
2 cups self raising flour
2 tablespoons chopped parsley
salt and black pepper
About 3/4 cup milk

Method:
Put flour, parsley, salt and pepper in a bowl and stir in milk until dough forms a soft dropping consistency.( not to runny)
Flour hands, roll mixture into balls and place on top of stew while it is still simmering. Cover and cook for about  15  minutes before you ready to serve

how do they taste ?my mouth is watering just reading about it ,,,sounds great

Hi, Jasonb
Yes it tastes as good as it reads. My mate cooked this when we where fishing on the Darling river many years ago. I  don't  think I cook it as well as he does, but I have had no complaints, left overs on toast the next morning goes down well. We include this recipe on every camping/fishing/ shooting trip.

Murray