Directions

1. Put the flour onto a plate, add the salt and freshly ground pepper, and roll the lamb in the flour to coat it all over. Heat the vegetable oil in a large frying pan and fry the lamb over medium to high heat in two batches until nicely browned. Transfer with a slotted spoon to a clean plate and set aside.
2. Add the onions to the frying pan and cook over medium heat for 2 minutes, until softened. Transfer to the slow cooker, and add any remaining flour, the peas, stock, stock cube, lamb and carrots. Stir to combine. Cover and cook on low for 6-7 hours.
3. Make 6 dumplings. In a medium bowl, use a fork to mix the flour with the butter, salt and pepper, and the herbs, Add enough cold water to make a fairly soft dough. Form into 6 round balls, using your floured hands.
4. Twenty minutes before the end of cooking time, taste the stew and adjust the seasoning if necessary. Drop the dumplings onto the stew, spacing them evenly apart. At the end of the cooking time, the dumplings should be light and fluffy and cooked through.