Serves:4
Prep time: 2hrs 35min
- 3T oil
- 800g lamb knuckles
- 2 onions, nely chopped
- 2 garlic cloves,crushed 2 tsp ginger, crushed
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp chilli akes
- 3T curry powder
- 1x 410g can tomates,chopped
- 1T brown sugar
- 2T tomato paste
- 4 cups beef stock
- 1 cup red wine
- handful corander, roughly chopped
READ MORE: Sunday lunch: Seafood paella
Method
1. In a large saucepan, heat oil and brown meat on all sides. Add onions, garlic and ginger, saute for 5 minutes. Add cumin, coriander, chilli akes and curry powder, cook for another 3 minutes. Add tomato, sugar, tomato paste and cook for another 2 minutes to combine. Add stock and wine and bring to boil.
2. Reduce heat and cook for about 1 hour 20 minutes until meat is tender and sauce has reduced and is slightly thickened. Add chopped coriander and stir through.
3. For dumplings: (4 1/2 cups our, pinch salt, 2T castor sugar, 7g instant yeast, 2/3 cup luke warm water, 2T olive oil). In a bowl, mix together dry ingredients. Make a well and pour water mixed with olive oil, a little at a time until our and water starts to stick together. Knead dough until smooth and springy (10 min). Cover with cling lm and let rise for 30 minutes until double in size. Shape dough into medium sized balls and place on top of meat, close with lid and steam for about 30-40 minutes.
Serve meat with dumpling.
