Curried Neck with Cheesy Dumplings

Prep 20 Mins, Cook 90 Mins, 13 Ingredients, Serves: 4 - 6

Ingredients

  • 750 g lamb neck
  • 1 Tbsp. (15ml) cooking oil
  • 1 onion, chopped
  • 2 Tbsp. (30 ml) Rajah Mild and Spicy Curry Powder
  • 2 cups (500 ml) hot water
  • 2 Knorrox Mutton Stock Cubes
  • 2 Tbsp. (30ml) vinegar
  • 2 cups (500ml) McCain’s Frozen Mixed Vegetables

For the Dumpling:
  • 1 cup (250ml) Self Raising flour
  • ½ tsp (2,5 ml) Knorr Cheesy Aromat
  • ¼ cup (60 ml) Stork Margarine
  • ½ cup (125 ml) grated cheese (optional)
  • ¼ cup (60 ml) cold water

Instructions

  • Heat the oil and brown the lamb in a large pot.
  • Add the onion and Rajah Mild & Spicy Curry Powder and fry until golden brown.
  • Add the hot water, Knorrox Stock Mutton Cubes and vinegar
  • Cover and allow to simmer for about one hour or until the meat is tender. Add extra water if needed.

For the Dumplings:
  • Mix the flour and Knorr Cheesy Aromat together.
  • Rub the margarine into the mixture until it resembles breadcrumbs
  • Rub the margarine into the mixture until it resembles breadcrumbs. Add the cheese.
  • Add cold water to form a soft dough.
  • Stir the vegetables into the stew and then drop spoonfuls of dumpling mixture on top. Cover and simmer for 20 minutes without removing the lid.