LAMB STEW WITH DUMPLINGS

Here is something to warm cockles of your heart!!!

• 1,5kg stewing lamb
• 15ml seasoned flour
• 15ml cooking oil
• 2 onions, chopped
• Garlic
• 1kg ripe tomatoes, chopped
• 2ml dried or 5ml chopped fresh basil
• 6 peppercorns
• 5ml sugar
• 2 medium potatoes, cubed

Trim fat from mean and roll in seasoned flour. Brown in oil in batches. Brown onions and garlic, add meat back with remaining ingredients except the potato. Cover and cook for 1 ½ to 2 hours or until meat is tender. Add potatoes 30 minutes before serving.

Dumplings
• 250ml self-raising flour
• 1ml salt
• 30ml butter
• 30ml parsley, chopped (optional)
• 1 egg
• 125ml milk

Sift flour and salt twice. Rub butter into flour until it resembles fine breadcrumbs. Add chopped parsley. Beat egg and milk together and add to the flour. Mix to a soft consistency. Place spoonful of mixture on top of the meat. Cover with a lid and simmer for 8 to 10 minutes without lifting the lid. The dumpling will collapse if you lift the lid.