I recently made this dish for staff meal and it was a bad idea because it just made me miss home and snuggling on the couch watching TV!
- For the dombolo:
- 1 kg cake flour
- 2 t salt
- 2 1/2 cups lukewarm water
- 1 T sugar
- 1 x 10 g packet dry active yeast
- 4 T butter, melted
- For the inyama
- 1 kg lamb shin
- sea salt and freshly ground black pepper, to taste
- oil, for frying
- 2 onions, chopped
- 1 T ginger-and-garlic paste
- 2 t garam masala
- 2 large tomatoes, blended
- 2 beef stock cubes
- 2 bay leaves
- 2 litres water
- 3 large carrots, cut into chunks
- 4 large baby marrows, cut into chunks
1. To make the dombolo, mix the flour and salt. In a separate bowl, mix the water, sugar and yeast. Cover and set aside until the yeast starts to rise, about 15 minutes.
2. Once the yeast has risen, whisk in the melted butter and slowly add the dry ingredients. Mix until a stiff dough starts to form.
3. Knead for 8–10 minutes, or until smooth. Place in a greased heatproof bowl, then allow to it rise until it has doubled in size.
4. Season the meat with salt and pepper. Add a generous amount of oil to a large saucepan, then seal the meat for 1 minute on each side. Add the onions and ginger-and-garlic paste and sweat until soft and lightly browned.
5. Add the spices and cook for 2 minutes. Deglaze the pan with the tomatoes, then add the stock cubes and bay leaves. Cook over a medium heat for 5 minutes.
6. Add the meat and water. Increase the heat to high and, once it starts boiling, reduce to a simmer and cook for 1 hour, stirring often. Once the liquid has reduced by half, add the vegetables. Portion the dumpling dough into five pieces and cook in the stew, until the dough is cooked. To test if it's cooked run a skewer or toothpick, when it comes out clean it means it's cooked.
Photograph: Toby Murphy
Styling: Khanya Mzongwana