Moroccan mince and herb dumplings
Ingredients
- 2 oil
- 3 tbsp fresh coriander, chopped
- ½ tsp alt
- 125g shredded suet
- 250g self raising flour
- pinch Salt and black pepper
- 1 bay leaf
- Pinch caster sugar
- 350ml lamb stock
- 400g can tomatoes
- 500g lamb mince
- 2 tsp ground cumin
- 2 medium carrots, diced
- 2 cloves of garlic, chopped
- 2 onions, chopped
- 200ml cold water
Accompaniment
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Description
Moroccan mince and herb dumplings
Method
-
1
Heat the oil in a casserole dish and brown off the mince. Remove the mince and in the same pan fry up some garlic, carrot, onion. Stir in the cumin.
Add tomato puree to the mix and put the mince back into the pan, add the canned tomatoes, sugar, bay leaf and lamb stock. Allow this to simmer for 20 minutes.
The dumplings are made by adding flour to a bowl, stirring suet, coriander and salt. You want to make a soft dough. Out of this dough, you need to make 12 dumplings. Put these dumplings onto the mince and cover all of these with a lid, cook this for 20 mins or until the dumplings are brown.
Serve with seasonal greens
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