HungryForever

Lamb and fenugreek dumpling stew

This slow-cooked lamb stew is impressive enough for a dinner party and you can make it the day before.

Servings	Prep Time
8	30minutes

Cook Time

60minutes

Servings	Prep Time
8	30minutes

Cook Time

60minutes

Ingredients

For the stew

3tbsp vegetable oil
600 g/1lb 5oz lambcleaned and cut into small pieces, fat trimmed
1tsp Mustard seeds
1 large onionfinely chopped
5 large garlic clovespeeled
4piece cm/1½inroot gingerpeeled
Saltto taste
1tsp sugar
1tbsp ground coriander
1tbsp ground cumin
tsp ½ground turmeric
tsp ¼-½red chilli powderto taste
3in tomatoesblended to a puréea food processor
300pint ml/½water
400oz ml/14flcoconut milk
1-2tsp Lemon juiceto taste
1 small sweet potatopeeled and cut into chunks
250 g/8oz canned chickpeasdrained and rinsed

For the fenugreek dumplings

100 g/3½oz chapatti flouror wholemeal flour
45gram g/1½ozflourchickpea flour
2tbsp chopped dried fenugreek leavesor 4chopped fresh fenugreek leaves
1tsp ½freshly grated ginger
tsp ¾salt
tsp ¾sugar
pinch ground turmeric
1tbsp Lemon juice
2tbsp vegetable oil
1/3tsp baking powder

To serve

Instructions

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.