Finglas Irish Stew with Dumplings from Real Irish Food by David Bowers

Ingredients

• 1 teaspoon baking powder
• 1½ cups all-purpose flour
• ½ cup butter (or half butter, half vegetable shortening)
• ½ teaspoon salt
• 1 tablespoon fresh thyme leaves, chopped
• 2 large carrots, sliced
• 2 quarts(8 cups) chicken stock or water
• 3 tablespoons cooking oil
• 3 pounds large meaty lamb chops, cut into large pieces
• 2 large yellow onions, sliced
• 6 to 8 large russet potatoes, peeled and sliced
• 3 tablespoons flour
• Salt and pepper
• ⅓ cup cold water
• 2 tablespoons chopped, fresh parsley
• 2 tablespoons raisins (or golden raisins)