Step 1
For the curry, heat the Trex in a large saucepan. Add the meat a handful at a time, browning each handful before adding the next. This is really important to achieve a good flavour.

Step 2
Add the onion and cook for two to three minutes, then add the garlic, ginger, pepper, carrots, tomatoes, curry paste, stock and creamed coconut. Season. Reduce the heat to low, then cover and cook for 1 hour, or until the meat is tender.

Step 3
To make the dumplings, sift the flour, baking powder and salt into a bowl. Add the Trex and rub in with your fingertips until the mixture looks like fine crumbs. Stir in the cumin seeds and coriander. Add just enough chilled water to make a soft, but not sticky, dough. Draw the dough together, knead for a few moments until smooth, then form into eight even-sized balls.

Step 4
Stir the curry, then put the dumplings on top. Cover and simmer for a further 15-20 minutes, until the dumplings are swollen and fluffy. Serve, garnished with extra coriander.

Curried Lamb Stew with Coriander Dumplings

Curried Lamb Stew with Coriander Dumplings

This warming curry tastes terrific on a chilly autumn evening.

4

Serves: 4

80
MINS

Bake Time: 80 mins

INGREDIENTS

15g½oz Trex
450g1lb Lean lamb, cut into chunks
11 Large onion, chopped
22 Garlic cloves, crushed
1 tsp1 tsp Grated fresh root ginger
11 Red pepper, deseeded and chopped
22 Large carrots, sliced
400g400g Can chopped tomatoes
3 tbsp3 tbsp Tikka masala curry paste
400ml14fl oz Lamb or chicken stock
50g2oz Creamed coconut
Salt and freshly ground black pepper

Dumplings

100g4oz Self raising flour
¼ tsp¼ tsp Baking powder
Pinch of salt
40g1 ½oz Trex
½ tsp½ tsp Cumin seeds
1 tbsp1 tbsp Chopped fresh coriander, plus extra, to garnish

METHOD

Step 1
For the curry, heat the Trex in a large saucepan. Add the meat a handful at a time, browning each handful before adding the next. This is really important to achieve a good flavour.

Step 2
Add the onion and cook for two to three minutes, then add the garlic, ginger, pepper, carrots, tomatoes, curry paste, stock and creamed coconut. Season. Reduce the heat to low, then cover and cook for 1 hour, or until the meat is tender.

Step 3
To make the dumplings, sift the flour, baking powder and salt into a bowl. Add the Trex and rub in with your fingertips until the mixture looks like fine crumbs. Stir in the cumin seeds and coriander. Add just enough chilled water to make a soft, but not sticky, dough. Draw the dough together, knead for a few moments until smooth, then form into eight even-sized balls.

Step 4
Stir the curry, then put the dumplings on top. Cover and simmer for a further 15-20 minutes, until the dumplings are swollen and fluffy. Serve, garnished with extra coriander.

BAKE MODE

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