Country lamb stew with dumplings

Recipe from: 7/1/1999 12:00:00 AM
Ingredients 19
Servings 6
Time

Ingredients

  • 1
    small aubergine, cubed
  • salt and freshly ground pepper
  • 45
    ml
    olive oil
  • 2
    red onions, sliced
  • 2
    cloves garlic, crushed
  • 1
    kg
    stewing lamb, cubed
  • 5
    ml
    ground coriander
  • 2
    ml
    ground cumin
  • 2
    ml
    paprika
  • 750
    ml
    beef stock
  • 30
    ml
    tomato paste
  • 4
    potatoes, peeled and quartered
  • 2
    sticks celery, sliced
  • 3
    carrots, diced
  • 2
    bay leaves
  • DUMPLINGS
  • 250
    ml
    self-raising flour
  • 5
    ml
    dried mixed herbs
  • 125
    ml
    milk
 

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.
 

Read more on: stew  |  lamb
 

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