Dumplings with beef stew

Drum
8 servings Prep: 35 mins, Cooking: 1 hr 30 mins
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Make this delicious traditional meal for your family today!

By Hope Malau December 21 2017
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Ingredients (18)

1,5 l flour — cake or bread
2 x 10 g
15 ml sugar
5 ml salt
500 ml water — lukewarm
1 l stock — beef
60 ml flour
5 ml salt and freshly ground black pepper
1,5 kg stewing lamb — cut into pieces
45 ml oil
1 onion — large, chopped
1 green pepper — diced
1 green pepper — diced
10 ml meat spice
10 ml barbecue spice
45 ml Worcestershire sauce
60 ml chutney
500 ml stock — beef
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Method:

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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