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!