Lamb And Fenugreek Dumpling Stew Recipes

LAMB AND FENUGREEK DUMPLING STEW

Steps:

• For the stew, heat the oil in a non-stick pan over a medium heat. Add the lamb and fry for 3-4 minutes, turning occasionally, until brown on all sides. Remove from the pan and set aside on a warm plate.
• Add the mustard seeds to the same pan and fry for 30 seconds, or until the seeds start to pop. (CAUTION: keep the pan well away from your face and eyes.) Add the onion and fry for 3-4 minutes, or until golden-brown.
• Meanwhile, in a food processor, blend the garlic and ginger to a paste, adding a splash of water to bind the mixture.
• Add the garlic and ginger paste to the fried onions and continue to cook for 2-3 minutes, or until the water has evaporated from the paste and it has turned golden-brown.
• Add the salt, sugar, ground coriander, ground cumin, ground turmeric and red chilli powder and cook for a further 20-30 seconds.
• Add the puréed tomatoes and 100ml/3½fl oz of the water, stir well and bring the mixture to a gentle simmer. Simmer for 6-8 minutes, stirring well, or until the volume of liquid has completely reduced and the sauce has almost dried out.
• Meanwhile, for the fenugreek dumplings, mix all of the fenugreek dumplings ingredients together in a bowl until well combined, then bring the mixture together to form a semi-soft dough.
• Using your hands, roll the mixture into three sausage shapes, then pinch off six pieces from each sausage. Roll the pieces into smooth balls. Set aside.
• When the sauce has reduced, add the coconut milk, lemon juice and the rest of the water. Continue to simmer for five minutes. Add the sweet potato to the stew and bring back to the boil. Reduce to a simmer and after six minutes, add the dumplings. Cover the pan with a lid and continue to simmer for 6-7 minutes, or until the potato is tender.
• Add the reserved lamb and the chickpeas to the pan, cover again and cook for a further 4-5 minutes, or until the lamb is cooked to your liking.
• Stir in the fresh coriander and garam masala just before serving.

IRISH LAMB STEW WITH HERBED GOAT CHEESE DUMPLINGS

Steps:

• Preheat the oven to 325 degrees.
• Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside.
• In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the onion and saute until soft, about 5 minutes. Add the carrots and the celery and saute for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper.
• For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate.
• To finish: Place the dumplings into the stew. Check for seasoning. Garnish with fresh marjoram.

NAVAJO LAMB STEW WITH CORNMEAL DUMPLINGS

Steps:

• Sprinkle meat w/ salt and pepper. Heat 2 T oil in 5 quart Dutch oven over med-high heat. Add meat afew pieces at a time; cook until browned. Transfer meat to med bowl.
• Heat remaining 1/2 T oil over med heat. Add onion and garlic; cook until onion is tender. Stir in wdater, tomato paste, chili powder and coriander.
• Return meat to Dutch oven. Add potatoes, carrots and celery leaves. Bring to a boil.
• Cover; reduce heat and simmer 1 hour and 15 minutes or until meat is tender. During last 15 minutes of cooking, prepare cornmeal dumplings.
• Combine cornmeal, flour, baking powder and salt in med bowl. Cut in butter with fingers, pastry blender or 2 knives until mixture resembles coarse crumbs.
• Make a well in center; pour in milk all at once and stir with fork until mixture forms dough.
• Drop dough onto stew to make 6 dumblings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
• Drop dough onto stew to make 6 dumplings. Cover and simmer 18 minutes or until dumplings are firm to the touch and wooden pick inserted in center comes out clean.
• To serve, spoon stew onto individual plates; serve with dumplings.