Lamb And Fenugreek Dumpling Stew

Ingredients

Ingredients For the stew
  • 3 tbsp vegetable oil

  • 600g/1lb 5oz lamb, cleaned and cut into small pieces, fat trimmed

  • 1 tsp mustard seeds

  • 1 large onion, finely chopped

  • 5 large garlic cloves, peeled

  • 4cm/1½in piece root ginger, peeled

  • salt, to taste

  • 1 tsp sugar

  • 1 tbsp ground coriander

  • 1 tbsp ground cumin

  • ½ tsp ground turmeric

  • ¼-½ tsp red chilli powder, to taste

  • 3 tomatoes, blended to a purée in a food processor

  • 300ml/½ pint water

  • 400ml/14fl oz coconut milk

  • 1-2 tsp lemon juice, to taste

  • 1 small sweet potato, peeled and cut into chunks

  • 250g/8oz canned chickpeas, drained and rinsed

For the fenugreek dumplings
  • 100g/3½oz chapatti flour (or wholemeal flour)

  • 45g/1½oz gram flour (chickpea flour)

  • 2 tbsp chopped dried fenugreek leaves, or 4 tbsp chopped fresh fenugreek leaves

  • 1½ tsp freshly grated ginger

  • ¾ tsp salt

  • ¾ tsp sugar

  • pinch ground turmeric

  • 1 tbsp lemon juice

  • 2 tbsp vegetable oil

  • 1/3 tsp baking powder

To serve
  • handful chopped fresh coriander

  • 1¼ tsp garam masala

Description

This Slow-cooked Lamb Stew Is Impressive Enough For A Dinner Party And You Can Make It The Day Before.

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