- 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
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.