Lamb stew with dumplings

Recipe from: 3/1/2003 12:00:00 AM
Ingredients 19
Servings 4
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
  • 3
    ml
    ground cumin
  • 3
    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
    mixed dry herbs
  • 125
    ml
    milk
 

Method

 
Sprinkle brinjal cubes generously with salt and leave for 20 minutes.
Rinse and pat dry.
Heat oil in a large, heavy-based saucepan and sauté onions and garlic over medium heat for five minutes, until soft.
Remove and set aside.
Add brinjal and brown for five minutes.
Remove from heat.
Brown meat over medium heat, sprinkle with spices, season and cook for two minutes.
Add onions, wine, stock and tomato paste, and bring to the boil.
Reduce heat and simmer covered for 25 minutes.
Add potatoes, celery, carrots, bay leaves and brinjal.
Make dumplings by mixing all ingredients together.
Place spoonfuls on stew, bring to the boil, reduce heat, cover and simmer for an hour.
 

Read more on: stew  |  sauté  |  lamb
 

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