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Ingredients

• FOR DUMPLINGS
• 575ml (2¼ cup) cake flour
• 250ml (1 cup) warm water
• 5ml (1tsp) instant dry yeast
• 5ml salt
• 10ml (2 tsp) sugar
• FOR THE STEW
• 1 onion, chopped
• 25ml cooking oil
• ± 500g stewing lamb, trimmed and cubed
• 2 tsp (10ml) salt
• 4 black pepper cons
• 50 ml chutney
• 4 carrots, chopped
• 4-6 baby potatoes, peeled
• 1 stock cube
• 75ml split peas
• 2ml crushed chilli
• 2.5ml medium curry powder
• 5ml fresh parsley, chopped
• 1 garlic clove, finely chopped
• 5m1 Worcestershire sauce

Description

I Found This Recipe From Thuli Of MGANSI STYLE CUSINE And Have Passed It On As It Was Presented : Peter "Whether It’s Prepared In Winter Or Summer This Dish Is A Guaranteed Winner…

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