Name: Country lamb stew with dumplings
Yield: 6 servings
Cuisine: Boil
Ingredients: 1.00 aubergine cubed; salt and freshly ground black pepper; 45.00 ml fresh chillies 573; 2.00 red onions sliced; 2.00 garlic cloves, crushed; 1.00 kg lamb stewing, cubed; 5.00 ml coriander ground; 2.00 ml cumin ground; 2.00 ml paprika; 750.00 ml stock beef; 30.00 ml tomato paste; 4.00 potatoes peeled, quartered; 2.00 celery stalks sliced; 3.00 carrots diced; 2.00 bay leaves; 250.00 ml flour self-raising; 5.00 ml dried mixed herbs; 125.00 ml milk

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Ingredients (18)

1.00	aubergine — cubed
	salt and freshly ground black pepper
45.00 ml	fresh chillies — 573
2.00	red onions — sliced
2.00	garlic — cloves, crushed
1.00 kg	lamb — stewing, cubed
5.00 ml	coriander — ground
2.00 ml	cumin — ground
2.00 ml	paprika
750.00 ml	stock — beef
30.00 ml	tomato paste
4.00	potatoes — peeled, quartered
2.00	celery stalks — sliced
3.00	carrots — diced
2.00	bay leaves

DUMPLINGS

250.00 ml	flour — self-raising
5.00 ml	dried mixed herbs
125.00 ml	milk

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Method:

1. Sprinkle brinjal generously with salt and leave for 20 minutes. Rinse and pat dry.
2. Heat oil in a large heavy-based saucepan and sauté onion and garlic over medium heat for 5 minutes until soft. Remove and set aside.
3. Add brinjal and brown for 5 minutes. Remove.
4. Brown meat in batches over medium heat, sprinkle with spices, season to taste and cook for 2 minutes.
5. Add stock, tomato paste and onion and bring to the boil. Reduce heat and simmer, covered, for 25 minutes.
6. Add potato, celery, carrot, bay leaves and brinjal.
7. Make dumplings by mixing all the ingredients together. Place spoonfuls on stew, bring to the boil, then reduce heat, cover and simmer for 1 hour.
8. Serve hot.