Lamb stew with morogo and feta cheese dumplings
|15 ml||canola oil — or olive oil|
|2-3||spring onions — chopped|
|2||garlic — cloves, chopped|
|500g||lamb — stewing|
|1||stock cube — beef|
|4||patty pans — halved|
|250 g||flour — self-raising|
|60 ml||feta cheese — crumbled|
|2-3 Tbs||dried morogo — soaked in boiling water|
|salt — to taste|
|30 ml||moroccan spice rub|
|A few sprigs||fresh Italian parsley|
|30 ml||tomato paste|
|5-10 ml||brown onion soup|
|freshly ground black pepper — to taste|
Heat oil in a saucepan and sauté onion and garlic. Add the meat and keep stirring until it changes colour.
Add the stock pot, water and potatoes. Close lid and let it simmer for about 10 minutes.
While the lamb is simmering, make dumplings. Rub feta cheese into the flour, add morogo, salt and water to form a dough.
Add patty pans into the saucepan, spoon the dough on top of the meat and vegetables.
Sprinkle the seeds on top of the dumplings and add some parsley. Cover the lid and let simmer for 3 minutes.
Dilute tomato paste with a bit of water and add to the pan.
Make a paste with soup powder and a little bit of water. Add to the saucepan on top of the dumplings.
Sprinkle with pepper and let simmer for 2 minutes or until ready.
Reprinted with permission of MzansiStyleCuisine. To see more recipes, click here.
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