Lamb stew with rosemary dumplings

Ingredients

• 1 kg lamb forequarter chops
• 1/3 cup olive oil
• 2 large onions, thinly sliced
• 3 garlic cloves, crushed
• 1 tbsp finely chopped rosemary
• 1 large carrot, finely chopped
• 1 stalk celery, trimmed, finely chopped
• 1/2 cup tomato paste
• 1 litre beef stock
• 2 tbsp coarsely chopped flat-leaf parsley
• Onion and rosemary dumplings
• 1 1/2 cup wholemeal self-raising flour
• 75 g butter, chopped
• 1 egg, lightly beaten
• 1/4 cup milk