Post by jaco on Aug 3, 2008 13:15:08 GMT
Lamb & Parsley Dumplings - SLOW COOK
- Lamb knuckles : 2kg
- Garlic Cloves - chopped 2
- Cooking Oil 30ml
- Butter 60ml
- 4 Large onions chopped
- 2 Red chilies seeded
- 1 Cinnamon stick
- 3 Whole cloves
- Pumpkin, cleaned and roughly chopped 1kg
- Patty pans 250g
- Baby marrows thickly sliced 250g
- Potatoes, peeled and roughly chopped 6
- 2cm piece of fresh ginger
- Chicken stock 250ml
- Salt to taste
- Ground Pepper, to taste
- Dry white wine 125ml
COOKING TIME – APPROX 2 HOURS.
METHOD:
Heat butter and oil in the pot and add the lamb. Brown the meat stirring frequently.
Add onions and cook for about 10 minutes. Cut up 2 of the potatoes into small chunks and add. (they will cook away and help thicken the gravy) Add stock and wine.
Pound together the garlic, ginger and chilies to form a rough paste and add to the pot.
Add cinnamon and cloves and cover and simmer for about 1½ hours until meat is nearly tender.
Remove lid, add layer of pumpkin, then patty pans, marrows and finally a layer of potatoes.
Dot with a good dollop of butter and add an extra 125ml stock.
Cover and simmer for another 45 minutes without stirring,
Check if meat is tender
Spoon dumpling on top, replace lid and cook for another 15-20 minutes until done. Don’t lift the lid during this time.
Dumplings
500ml Self raising flour
5ml Salt
100g Butter
Sift flour and salt into a bowl. Rub in the butter until the mixture resembles bread crumbs.
Add herbs and parsley. Add enough milk to form a firm batter.
Forms into balls.
Serves 6-8
- Lamb knuckles : 2kg
- Garlic Cloves - chopped 2
- Cooking Oil 30ml
- Butter 60ml
- 4 Large onions chopped
- 2 Red chilies seeded
- 1 Cinnamon stick
- 3 Whole cloves
- Pumpkin, cleaned and roughly chopped 1kg
- Patty pans 250g
- Baby marrows thickly sliced 250g
- Potatoes, peeled and roughly chopped 6
- 2cm piece of fresh ginger
- Chicken stock 250ml
- Salt to taste
- Ground Pepper, to taste
- Dry white wine 125ml
COOKING TIME – APPROX 2 HOURS.
METHOD:
Heat butter and oil in the pot and add the lamb. Brown the meat stirring frequently.
Add onions and cook for about 10 minutes. Cut up 2 of the potatoes into small chunks and add. (they will cook away and help thicken the gravy) Add stock and wine.
Pound together the garlic, ginger and chilies to form a rough paste and add to the pot.
Add cinnamon and cloves and cover and simmer for about 1½ hours until meat is nearly tender.
Remove lid, add layer of pumpkin, then patty pans, marrows and finally a layer of potatoes.
Dot with a good dollop of butter and add an extra 125ml stock.
Cover and simmer for another 45 minutes without stirring,
Check if meat is tender
Spoon dumpling on top, replace lid and cook for another 15-20 minutes until done. Don’t lift the lid during this time.
Dumplings
500ml Self raising flour
5ml Salt
100g Butter
Sift flour and salt into a bowl. Rub in the butter until the mixture resembles bread crumbs.
Add herbs and parsley. Add enough milk to form a firm batter.
Forms into balls.
Serves 6-8