Lamb curry and dumplings

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Ingredients

3 T olive oil
150 g onions, chopped
1 T mild curry powder
1 green pepper, chopped
4 garlic cloves
500 g lamb knuckles, cubed
1 T mild curry paste
1 T Worcestershire sauce
1 t curry leaves
1 x 400 g can tomatoes
1 T coriander, roughly chopped
Sea salt and freshly ground black pepper, to taste
For the dumplings:
500 g flour
2 t instant yeast
2 T sugar
1 t salt
Lukewarm water to make a soft dough
1 T butter

Cooking Instructions

Sauté the onions, curry powder, green peppers and garlic in the olive oil for 8 minutes.

Add the meat and cook for 30 minutes, stirring often.

Add the remaining ingredients, except the coriander and seasoning, bring to a slow simmer and cook, covered, until meat is almost tender.

Place the dumplings on top of the curry, cover and cook until the meat is tender and the dumplings are cooked, about 30 minutes. Add the coriander and season to taste.

To make the dumplings, mix the flour, yeast, sugar and salt thoroughly. Add enough lukewarm water to make a soft dough. Knead for 10 minutes, then leave to prove for 45 minutes. Add the butter to the dough and knead for 10 minutes. Divide the dough into handfuls, shape into balls and leave to prove for 10 minutes.

Cook's note: Dumplings are one of my favourite accompaniments with this dish: they cook on top of the curry and soak up all the flavours. If you want to make this curry with beef, go with shortrib. It has enough sinew and fat
to ensure a saucy, rich result.

Discover more curry recipes here.