EXETER LAMB STEW with dumplings

1kg forequarter chops, trimmed
2 Tab oil
2 Tab flour
1 diced onion
salt & pepper
1  1/2 cups beef stock
1/2 tsp dried thyme
1/2 tsp dried sage
1 Tab chopped parsley

SCONE DOUGH:
1 cup SR
1/2 cup milk
1 Tab butter
1 Tab chopped parsley

1.Dust meat in seasoned flour and brown with the onion.

2.Add stock and herbs, bring to boil. Cover and simmer gently for 1 hour.

3. Make dough:  Sift flour, rub in butter. Stir in herbs –  make a stiff dough.

4.Make 8 balls, place on top of stew. Cover and simmer half an hour.