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.