Heat oven to 180 degrees Celsius.Dice the lamb into bite size pieces. place in a plastic bag with plain flour and shake until well coated.Heat the oil over a medium heat in a frying pan and add the lamb. Cook until brown all over.Put lamb aside and cut onion into wedges, finely chop garlic. Cook onion and garlic combined over a medium heat until tender (approx 5 mins)Dice remaining vegetables and place in a deep casserole dish, add vegetable stock, worcestershire sauce lamb and onion. add salt and pepper to taste.Cook in oven for approx 1 hour in covered casserole dish while the casserole is cooking prepare the dumpling mix as follows:

in a medium mixing bowl add self raising flour and diced butter. Using finger work the butter and self raising flour until bread crumb consistency add parmesan cheese and mix lightly. make a well in the middle, pour in the milk. Using a rounded butter knife, mix the flour and milk lightly applying a cutting motions to the mix. Take care not to over do it as the dumpling will become rubbery in texture. Lightly stir in the diced parsley. gently roll the dumpling mixture into approx 10 small balls.

After 1 hour remove the casserole add the cornflour dissolved in water to the casserole and stir gently. Place the dumpling balls on top of the casserole and gently press down the dumpling so 1/3 is submerged in the casserole. Cook the casserole for a further 30 minutes until dumplings are golden brown.

remove from oven and serve.