Curried Neck with Cheesy Dumplings
4 - 6
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
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
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
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.
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4 - 6