Irish Lamb Stew With Seaweed Dumplings & Glazed Carrots

1. Place diced lamb, onions, leeks, celery and garlic into a heavy-bottomed casserole dish. 2. Cover completely with lamb or chicken stock and gently bring to a rolling boil. 3. Cover with casserole lid and simmer gently for 1-1 1/2 hours until lamb is very tender. 4. Drain the meat and vegetables in a colander, reserving the liquid, and keep meat warm by covering in aluminum foil. 5. Add potatoes and rosemary to the liquid and return to the boil. (Water can be added if too much evaporation has occurred.) 6. Cook until the potatoes are tender, puree the liquid until a smooth, sauce-like consistency occurs. 7. Season to taste and add warm lamb and vegetables back and warm through to serve. 8. Add chopped parsley just as you're serving. Dumplings 1. Rub suet through the flour and baking powder until it resembles breadcrumbs. 2. Bring together with the seaweed, seasoning and enough milk to bind. 3. Roll into small balls - they will swell - and set on a floured board. 4. Poach off in boiling lamb stock for 3 - 4 minutes after they float to the top. Carrots 1. Boil scrubbed and cleaned carrots in salted water until just tender. 2. Strain and reserved 2 -3 tbsp water still in the saucepan with the carrots. 3. Add sugar and better and move over a moderate heat until the liquid evaporates and the carrots are shiny and glazed. Serve a hearty portion of the stew in deep bowls. Dot around with 3 - 4 dumplings (these can be prepared beforehand and warmed under a grill till ready) and garnish with glazed carrots.