• 2 pounds lamb stew meat, trimmed of fat
• 1 1/2 cups hot water
• 2 tsp unsalted chicken bouillon stock base
• 1/4 cups dry white wine
• 1/3 cup minced green onions
• 1 tsp Vegit
• 1 tsp sea salt
• 2 tsp curry powder (or to taste)
• 1/4 cup unsalted butter
• 1/4 cup flour

1. Cut lamb into 1 inch cubes.
2. Combine water, chicken soup base, wine, onions, Vegit, and salt in a large saucepan.
3. Bring to a boil; lower heat. Cover and simmer until meat is tender, about 1 hour.
4. Melt the butter in a small pan. Stir in curry powder and cook over low heat for 4 to 5 minutes.
5. Blend flour into the butter; stir in broth drained from meat.
6. Combine sauce and meat and bring to a boil.
7. Drop dumplings into boiling stew by spoonsful.
8. Reduce heat and cook 10 minutes, uncovered.
9. Cover and cook 10 minutes longer.

Dumplings

• 1 1/2 cups flour
• 1/2 tsp salt
• 3 tbsp unsalted butter
• 2 tsp baking powder
• 1/4 tsp curry powder
• 3/4 cup nonfat milk

1. Cut in the butter and stir in milk until blended.

If you do not want to make dumplings from scratch, you may use Bisquick and add 1/4 teaspoon curry powder.