LAMB CURRY WITH CHICKPEA DUMPLINGS

SERVES 4. PREP 40 MINS. COOK 1 HR 55 MINS

INGREDIENTS

• 1.3kg boned lamb shoulder, cut into 4cm pieces

• 3 tbsp korma curry paste

• 1 tbsp finely grated fresh ginger

• 25g (¼ cup) flaked almonds

• 60ml (¼ cup) extra virgin olive oil

• 2 brown onions, cut into thin wedges

• 400g can diced tomatoes

• 500ml (2 cups) Massel chicken-style liquid stock

• Fresh mint leaves, to serve

• Sliced fresh green chillies, to serve (optional)

• Thick yoghurt, to serve

DUMPLINGS

• 156g (1 cup) besan flour

• ½ tsp baking powder

• 2 tbsp chopped fresh mint

• Pinch of salt

• 1 small red onion, coarsely grated

• 2 tbsp Greek yoghurt

• 100ml-125ml water

METHOD

1 Combine the lamb, curry paste and ginger in a big bowl. Mix well to coat. Heat a big, heavy-based pan over medium heat. Add almonds and cook, stirring often, for 3-4 minutes, or until golden. Transfer to a bowl and set aside.

2 Heat half the oil in pan. Add the onion and cook, stirring, over medium heat until golden. Add the lamb. Cook, stirring often, for 5-10 minutes or until lightly browned.

3 Add the tomatoes and stock and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 1 hour and 30 minutes, or until liquid has reduced and the lamb is tender.

4 To make the dumplings, combine the flour, baking powder, mint and salt in a bowl. Make a well in the centre. Add the onion, yoghurt and enough water to form a soft batter (dough should not be too wet). Drop tablespoonfuls of batter into the simmering curry. Cover. Simmer for 5-10 minutes or until the dumplings are puffed and cooked through.

5 Sprinkle with almonds, mint and chilli and top with dollops of the yoghurt.