Stew and Dumplings
Preparation dumplings: Mix flour, salt, sugar and yeast in a That's a Bowl and adding enough warm water to form a soft and pliable dough.
Knead the dough until elastic, cover the bowl with cling film and leave to rise for 30 min in a warm place.
Cover the bowl with the seal and allow the dough to rise for 30 - 45 min in a warm place.
Stew: Measure 350 ml of warm water into a bowl, add the vegetable and beef stock cube and allow to dissolve.
In the Extra Chef, place the onion, chilies and garlic, then chop finely.
In the Microwave Fast Cooker base, place the dissolved stock, chopped vegetable, onion and meat.
Add the tomato, carrot, lamb spice, herb spice, flour, red wine, potato & thyme. Mix well.
Place cover on top and lock in place. Place in the microwave and cook for 20 min @ 900 watts.
Remove from microwave and allow the yellow pressure valve to subside. Open, mix, cover and cook for another 20 min @ 900 watts.
While the stew cooks, prepare your dumplings: Dust your hands with some flour, pinch medium sized pieces of dough, roll them into balls that fit the palm of your hand and place on a tray.
Once the stew cooking time has finished, remove from the microwave and allow the Fast Cooker to cool until the pressure valve subsides.
Open the Fast Cooker and add the dumplings on top of the stew. Cover and place back into the microwave @ 900 watts for 10 min.
Allow the pressure valve to subside before opening, garnish with chopped parsley and serve.
For the Dumplings:
- 280 g cake flour
- 5 ml salt
- 5 ml white sugar
- 1 packet dry yeast
- 375 ml warm water
- 1/4 cup parsley
For the Stew:
- 350 ml warm water
- 1 vegetable stock cube
- 1 beef stock cube
- 1 medium onion
- 2 fresh chilies
- 2 garlic cloves
- 500 g stewing lamb (or beef or mutton)
- 1 can chopped tomatoes
- 1/2 cup sliced carrots
- 1 tbsp lamp spice rub
- 1 tbsp Zaatar herb spice
- 2 tbsp flour
- 1 cup red wine
- 1 potatoe
- 5 sprigs of thyme