Toss the meat in the flour. Heat the oil in a large saucepan and brown the meat in batches.Return all the meat to the saucepan, add the onions and cook for five minutes. Add the stock, tomato puree and mint and bring to the boil.Reduce the heat and simmer for 11/2 hours until the meat is almost soft.
Add the pumpkin and simmer for a further 10 minutes.Dumplings: Mix together the flour, eggs, Moroccan spice and enough water to make a dough that you can spoon. It must not be too soft.Add the corn to the beef then spoon the dumpling mixture on top of the stew. Cover with the lid and simmer gently for 20 minutes, without lifting the lid, until the dumplings are done. Garnish with mint leaves and serve with a side dish of vegetables, if you prefer.Image and text: Ideas magazine.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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