Recipe by Chef Michael Williams
Tangy Stew with Coriander Dumplings
- Prep time 20 mins
- Cook time 1 hour 30 mins
This stew is quite easy to put together and full of wonderful flavour. The dumplings are the perfect addition (although optional) making this one satisfying meal. Hope you like it too!
- Preheat a medium pot on medium heat. Add a little oil and then the stew meat. Sprinkle the meat with salt and pepper and then brown evenly on all sides.
- Remove from the pot and set aside.
- Add a little more oil if necessary and then add the peppers and onions and sauté, stirring regularly until lightly browned.
- Add the garlic, cumin and turmeric and sauté for 1 minute more, stirring frequently.
- Add the vinegar and tomatoes and give a good stir. Make sure to scrape all the brown bits off of the bottom of the pot.
- Bring to a boil, cover and reduce heat to a low. Simmer, taking care to not boil, for about 90 minutes or until the meat is tender enough to cut with a fork.
- Now for the dumplings. While the stew is cooking, sift together the flour, salt and baking powder.
- Cut in the butter with a pastry knife/blender until you have a corn meal like texture.
- Gradually add the milk while stirring. Make sure that the dough is sticky and a little wet.
- Now using tablespoons, scoop portions of the dough and drop into the simmering stew. Cover with a lid and steam the dumplings for about 10 minutes or until the dumplings are cooked all the way through.
- Serve the stew with a couple of dumplings each and enjoy!
- Add 1 cup coconut milk to make the broth rich and creamy.
- Take out the beef and add in boneless skinless chicken thighs instead. Reduce cook time to about 1 hour.