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1
Heat a large drizzle of vegetable oil over medium high heat in large heavy bottomed lidded pot until shimmering. Combine flour and a good sprinkle of salt and pepper. Toss lamb stew meat in flour mixture, shaking off excess.
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2
Brown lamb on all sides in batches, adding more vegetable oil as needed between batches. Reserve meat.
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3
If needed, add another drizzle of vegetable oil followed by chopped onion. Cook, stirring often, until onions are soft and beginning to brown. Add carrot, celery, parsnip and garlic and cook until vegetables begin to soften.
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4
Add browned meat and all juices back to pot. Pour over half can of beer, chicken stock and 1/2 the roughly chopped parsley. Bring to a simmer over medium high heat, then turn to low and partially cover, cook until meat is tender, about 1 hour. Season with salt and pepper to taste.
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5
Once meat is tender, make dumplings by whisking together flour, baking powder, salt and poppy seeds. In a separate bowl beat egg and combine with milk. Add milk and egg to flour mixture stirring gently to combine.
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6
Bring stew to a rolling simmer over medium high heat. Add dumpling batter to stew using a 1/4 cup dry measure until all batter is used. Cover for 10 minutes, remove lid and cook until dumplings are cooked, another 3.5 minutes. Garnish with parsley and serve with a mug of beer.
