Mimi Jett’s Lamb Stew

Ingredients

1 lb lamb, cut into 1/2″ cubes
1 cup flour, salt & pepper added
1/3 cup butter or olive oil
~ 2 cups chicken broth
2 tsp salt
1/2 tsp pepper
1 or 2 cloves garlic
1 onion, peeled and chopped
4 carrots, peeled and cut into 1/4″ slices
1/2 cup celery, chopped
3 potatoes, cut into 1/2″ cubes (not necessary to peel, just scrub)
2 leeks, white part only, cut into 1/4″ slices
1 tsp dried basil
2T fresh parsley
1 cup Bisquik
1/2 cup milk
2 tsp fresh parsley

Directions

1. Dredge lamb in a mixture of flour, salt and pepper.
2. Shake off excess flour mixture and saute the meat in hot oil until browned on all sides. Add salt, pepper, garlic, onions to meat and stir.
3. Add broth to cover (or water, or a mix of both), stir and simmer in a covered pan for 1 hour.
4. Add leeks, potatoes, carrots, celery, parsley, and basil. Add more water to cover plus 1 or 2 inches above meat/vege mixture.
5. Bring to boil, cover and reduce heat to simmer for 20 minutes.
6. Mix Bisquik, milk, and parsley together in a small bowl until a soft, gooey dough forms.
7. Drop by spoonfuls onto the bubbling stew.
8. Cook for 10 minutes uncovered, then cover and cook for another 10 minutes.
9. Serve in large bowls with crusty French or Sourdough bread.