A hearty stew for keeping you warm on a cold night.
Ingredients
30ml olive or cooking oil
750g lamb, cut into 2 cm cubes
250g (about 18) pickling onions or 1 large onion, coarsely chopped
2 cloves garlic, crushed
4g medium tomatoes, skinned and chopped or 10 g can chopped, peeled tomatoes
5ml sugar45ml dry red wine (optional)
625ml lamb or beef stock
15ml chopped fresh mixed herbs or 5 ml dried
1 pinch salt and freshly ground black pepper to taste400g pumpkin, cut into 2 cm cubes
15ml Snowflake cake flour for thickening
Dumplings
250ml (140 g) Snowflake self-raising flour
3ml salt
30ml butter or margarine
30ml chopped fresh mixed herbs or 10 ml dried
125ml milk or water
Method
Heat oil in a large, heavy-based saucepan and fry meat until golden brown.
Add onions and garlic and sauté for a few minutes until soft and golden.
Add tomatoes, wine, stock, herbs and seasoning and simmer for about 30 minutes.
Add pumpkin and continue to simmer for about 30 minutes.
Make a paste with flour and a little water, add to mixture and simmer for about 2 minutes until thickened.
Dumplings: Sift flour and salt together.
Rub in butter with fingertips until mixture resembles fine breadcrumbs.
Add herbs and enough milk to mix to a soft dough.
Drop heaped tablespoonsful of dough into hot stew.
Cover with lid and simmer for about 15 minutes.
Do not remove lid until dumplings are cooked.
Serve hot.
