Hearty Lamb stew with dumplings

It’s a cold rainy day here in SA so I made a traditional Indian inspired stew using an old recipe. Dinner is served!


Lamb Stew with dumplings

Place 1 kg Lamb (washed and sliced in big chunks) in a large pot. I used chump chops

Add the following:
1 sliced onion,
1 small stem curry leaf
1 bayleaf,
1 star aniseed
1 teaspoon tumeric powder
1 teaspoon ginger and garlic paste,
10 peppercorns,
2 dried chillies, (optional - I used 1)
1 teaspoon cumin powder
1 teaspoon coriander powder


Sauté the meat until the meat is browned. Lower heat and add 2-3 tablespoons normal flour. Mix well with the meat.

Add 4 sprigs fresh thyme,
2 teaspoons freshly ground black pepper,
1 litre Beef stock and Cook on medium until meat is almost cooked.

Add:
4 potatoes
4 carrots, chopped
1/2 cup green beans
1/2 cup fresh peas
1-2 cup Brussel sprouts

Mix well and bring to the boil. Lower heat immediately, place dumplings (recipe below) on top of stew, cover lid and steam for 15 to 20 mins until dumplings are cooked through.

Dumplings

Makes 8 large dumplings:

1 cups self raising flour
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoons thyme
+-1 cup water

Mix flour, spices and salt together and add enough water to make a thick sticky batter. Drop small sized dumplings onto boiling stew, cover and cook for 10 to 15 minutes until dumplings are cooked through. Garnish with fresh chopped coriander. Enjoy!

Re: Hearty Lamb stew with dumplings

Only 2 things wrong with that Minx. I hate lamb with a passion and I hate dumplings too.

Re: Hearty Lamb stew with dumplings

It’s a good thing your dinner’s not at my place then Percy!
It was yummy!

Re: Hearty Lamb stew with dumplings

That's OK Minx. It was my ex-ma-in-law that killed my already dislike for fatty lamb stone dead. She used to roast a joint on Saturday and serve it up on a Sunday lunch with all the trimmings but without reheating the meat and removing much of the fat around it.

Re: Hearty Lamb stew with dumplings

Oh my word! Poor you. What a sacrilege of a good protein! No wonder you’re off lamb!
I trim off the lamb as much as possible. I don’t fancy fatty meat.