Name: Lamb stew with dumplings
Yield: 4 servings
Cuisine: African
Ingredients: 1.00 aubergine cubed; 0.00 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; 3.00 ml cumin ground; 3.00 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
0.00	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
3.00 ml	cumin — ground
3.00 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:

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.