- Mix together the dumpling ingredients and bind into a dough with the oil and water.
- Shape into small sausage type dumplings.
- For the stew: Heat the oil, add the whole spices and fry with the onions until golden brown.
- Add the fenugreek leaves, garlic and ginger.
- Add tomato puree and allow to cook for at least 1 minute.
- Then add all the other ingredients except for the potatoes and dumplings.
- When the vegetables are half cooked (about 20 minutes), add the potatoes and dumplings.
- Allow to boil and then turn the heat to low, cover and simmer for 1 hour.
- Stir occasionally, and add extra water if necessary.
For the dumplings:
150 gms. millet flour
2 tsp. crushed garlic
2 tsp. grated ginger
1 level tsp. salt
1/4 tsp. chilli powder
2 tbsp. dessicated coconut
1/4 tsp. garam masala
1 handful chopped fenugreek leaves
Pinch of turmeric powder
Juice of half a lemon
1 tbsp. oil
125 ml. water (and more if needed)
For the stew:
4 tbsp. oil
1 inch cinnamon sticks
3 cardamom pods
7 black peppercorns
6 cloves
2 large onions, finely chopped
3 handfuls of fresh fenugreek leaves, chopped
4 tsp. crushed garlic
4 tsp. grated ginger
2 tbsp. tomato puree
450 gms. peeled, chopped tomatoes
3 tsp. coriander powder
1-2 tsp. turmeric powder
500 gms. small pieces of mutton
200 gms. peas
1 medium aubergine, cut into small pieces
1 large bunch spinach, chopped
2 saragvo singh, cut into 3 inch pieces
3 hands of fresh coriander leaves, chopped
200 gms. goovar beans, halved
150g gms. coconut cream
Salt to taste
375 ml. water
4 medium sized potatoes, peeled and cut into halves
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