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Traditional Indian Restaurant Recipes => Traditional Indian Recipes => Topic started by: FFCcottage on January 03, 2010, 12:06 PM
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:P Gujarati Lamb and Dumpling Stew (Anjum Anand recipe)
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This is a dish inspired by Gujarati flavours. Whilst most Hindu Gujaratis are vegetarian, not
all Gujarati food is. Traditionally, many Gujaratis who lived by the se included fish in their
diet. In Surat, Gujarat's second largest city, fish was eaten on certain auspicious days to
ensure a bountiful year, and Muslim Gujaratis have a wonderful cuisine, full of meat curries,
biryanis and kebabs. This is a hearty, autumanal one-pot meal with tender pieces of lamb
nestling between light and soft dumplings, chunks of sweet potato and little earthy bites of
chickpea. The spices are moderate, with a touch of sweetness and lots of textures. You can
change the vegetables or beans to your own taste.
Serves 6-8
3 tbsp vegetable oil
600g lamb rump, cut into 2.5cm pieces with the fat removed
1 tsp mustard seeds
1 large onion, peeled and finely chopped
20g fresh ginger, peeled
5 large cloves of garlic, peeled
salt, to taste
1 tsp sugar
1 tbsp ground coriander
1 tbsp ground cumin
1/2 tsp turmeric
1/4 - 1/2 tsp red chilli powder, or to taste
3 medium tomatoes, pureed
400ml can coconut milk
1-2 tsp lemon juice, or to taste
1 small sweet potato, peeled and cut into large chunks
250g can chickpeas, drained and rinsed
1 1/4 tsp garam masala
handful of fresh coriander, chopped.
Fenugreek Dumplings
100g chapatti flour or wholemeal flour
45g gram flour
2 tbsp dred fenugreek leaves or 4 tbsp fresh leaves, chopped
1 1/2 tsp grated fresh ginger
3/4 tsp salt
1 1/2 tsp sugar
1/4 tsp turmeric
1 tbsp lemon juice
2 tbsp oil
1/3 tps baking powder
Heat the oil in a large non-stick saucepan, add the lamb and brown lightly on all sides. Take out and keep to one
side. Add the mustard seeds and when they start to pop, add the onion and fry until brown.
Meanwhile, using a blender, make a paste of the ginger and garlic with a good splash of water. Add this to the
onion and cook until reduced and gently colouring, around 3 minutes. Add the salt, sugar, ground coriander, cumin,
turmeric and chilli powder and cook over a low heat for 20 seconds.
Add the tomatoes and 100ml water and cook gently until completely reduced, then fry the paste for 5-6 minutes
or until the oil comes out. It should be dark and smooth to taste.
Meanwhile mix all the ingredients for the dumplings, adding 2 tablespoons of water slowly, and if necessary, to make
a semi-soft dough. Make into 3 sausage shapes and pinch off 6 pieces from each sausage. Roll each into a small,
smooth ball and squeeze in the palm of your hand to make small dumplings. They expand while cooking.
Add the coconut milk, lemon juice and 200ml water to the saucepan. Bring to a gentle boil, then simmer for
5 minutes. Add the sweet potato and bring back to the boil. Add the dumplings after another 6 minutes and cook,
covered, for 6 minutes.
Add the lamb and chickpeas, cover and cook for 4-6 minutes or tender. Stir in the garam masala and fresh
coriander and serve.