DELICIOUS MUTTON STEW WITH DUMPLINGS

1 small aubergine, cubed
salt and freshly ground pepper to taste
45 ml olive oil
2 red onions, sliced
2 cloves garlic, crushed
1 kg stewing mutton, cubed
5 ml ground coriander
3 ml ground cumin
3 ml paprika
750 ml beef stock
30 ml tomato paste
4 potatoes, peeled and quartered
2 sticks celery, sliced
3 carrots, diced
2 bay leaves
Dumplings:
250 ml self-raising flour
5 ml mixed dry herbs
125 ml milk

Sprinkle brinjal cubes generously with salt and leave for 20 minutes.
Rinse and pat dry.
Heat oil in a large, heavy-based saucepan and sauté onions and garlic over medium heat for five minutes, until soft.
Remove and set aside.
Add brinjal and brown for five minutes.
Remove from heat.
Brown meat over medium heat, sprinkle with spices, season and cook for two minutes.
Add onions, stock and tomato paste, and bring to the boil.
Reduce heat and simmer covered for 25 minutes.
Add potatoes, celery, carrots, bay leaves and brinjal.
Make dumplings by mixing all ingredients together.
Place spoonfuls on stew, bring to the boil, reduce heat, cover and simmer for an hour.

Recipe posted by Adam Cloete
Photo: Adam Cloete