Good-Cooking - Abby Dalton's Lamb Stew with Parsley Dumplings

Ingredients

• 1 1/2 to 2 pounds lean boneless lamb, from leg or breast, cut into cubes
• Well-seasoned flour
• vegetable oil
• Lamb bones, reserved from leg or breast
• 1 cup celery, chopped
• 1 onion, peeled, chopped
• 1 bay leaf
• 4 sprigs parsley, chopped
• 10 to 12 bruised peppercorns
• Salt, to taste
• Water
• 1 (10 3/4 ounce) can chicken broth (optional
• 3 or 4 carrots, scraped, cut into large pieces
• 3 large stalks celery
• 2 large onions, peeled, cut in large pieces
• 1 cup frozen or fresh peas
• 2 cups sifted flour
• 2 teaspoons double-acting baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 tablespoon butter
• 3/4 cup parsley, minced
• 2 egg yolks
• 1/2 cup cold buttermilk
• Parsley, chopped, optional