Dumplings with beef stew



Ingredients 18
Servings 8
Time 30-35 mins

Ingredients

  • 1,5
    l
    cake or bread flour
  • 2 x 10
    g
    sachets instant dry yeast
  • 15
    ml
    sugar
  • 5
    ml
    salt
  • 500
    ml
    lukewarm water
  • 1
    l
    beef stock
  • 60
    ml
    flour
  • 5
    ml
    salt and pepper
  • 1,5
    kg
    stewing lamb, cut into pieces
  • 45
    ml
    oil
  • 1
    large onion, chopped
  • 1
    green pepper, diced
  • 1
    green pepper, diced
  • 10
    ml
    steak and chop spice
  • 10
    ml
    barbeque spice
  • 45
    ml
    Worcester sauce
  • 60
    ml
    original chutney
  • 500
    ml
    beef stock
 

Method

1 hr 30 mins
 

1 Dumplings miix cake or bread flour, yeast, sugar and salt in a large bowl. Stir in water, a little at a time, with a wooden spoon until the mixture forms a dough.

2 Lightly flour a flat surface and knead the dough for 10-15 minutes until it’s soft and no longer sticks to your hands. Put it into a large lightly oiled bowl and leave to rise to double in size.  Knock down, divide into 16 pieces and shape into small balls.

3 Bring the beef stock to a boil in a large pot and simmer batches of 5 or 6 dough balls for 5 minutes. Keep warm on a hot plate.

4 LA MB STEW Mix the flour, salt and pepper. Roll the meat in the seasoned flour. Heat oil in a saucepan and fry the meat in batches until browned. Set aside.

5 Stir-fry the onion and green pepper for about 2 minutes and season with spices. Add Worcester sauce and chutney and cook for 3 minutes. Add the stock and meat. Simmer for 45-60 minutes until the meat is soft. Replenish with water as needed to form a gravy. 6 Add the cooked dumplings, cover and simmer for 5 minutes so they absorb the flavour.  

 

 

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