SCGS Mutton Stew and Dumplings
Ingredients
3 knobs unsalted Butter
1 kg stewing Mutton
1 Tbsp Seven Colours Grill SeasoningTM
1 medium Onion, chopped
1 tsp Garlic, minced
1 Celery stalk, no leaves, chopped
1 each yellow and red Pepper, sliced
1 tsp Mild curry powder
1 tsp Thyme
1 tsp dried Rosemary
1 Tbsp Tomato paste
1 Tbsp Worcestershire sauce
1 Mutton stock cube
4 ½ cups Water
2 Carrots, sliced
2 Potatoes, cut into 8
4 cups Cake flour
1 Tbsp Sugar
1 tsp Salt
½ sachet instant Yeast
Method
Heat 1 knob of butter in a large pan. Add mutton, season with 1 tsp Seven Colours Grill SeasoningTM and sear on all sides. Transfer to a bowl.
In the same pot, sauté onion, garlic, celery, red and yellow pepper until translucent.
Add curry powder, remaining Seven Colours Grill SeasoningTM, thyme, rosemary, tomato paste and Worcestershire sauce.
Add mutton back to the pan, add the stock cube and 3 cups of water and bring it to a boil. Cover and cook on a low heat for 1 hour.
Add carrots and potatoes to the pot, simmer covered for another 30 minutes.
For the dumplings, mix the dry ingredients together. Rub in the 2 knobs butter (optional). Add 1½ cup warm water and knead the dough until it’s no longer stiff and watery.
Put the dough aside to rise. Once it has doubled in size, divide into 6 portions and roll into balls. Add the dumplings into the simmering stew. Cover the pot and cook for 20-25 minutes.