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Lamb and Fenugreek Dumpling Stew

A slow-cooked lamb stew with handmade fenugreek dumplings, sweet potatoes, and chickpeas in a spiced coconut tomato sauce.

DinnerLambStewSlow-CookedCoconut MilkFenugreek
Estimated Nutrition
Calories
520.1
kcal / serving
3120.5 kcal total
Carbs
27.1g
per serving
162.8 g total
Fat
32.6g
per serving
195.4 g total
Protein
29.7g
per serving
178.2 g total
Cook Time
30
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tsp
Sugar
0.75
tsp
Sugar
For dumplings
0.33
tsp
Baking Powder
Fruits
1
tsp
Lemon Juice
To taste
1
tbsp
Lemon Juice
For dumplings
GrainsCereals
100
g
Chapatti Flour
Or wholemeal flour
45
g
Gram Flour
Chickpea flour
LegumesPulses
250
g
Chickpeas
Canned, drained and rinsed
Liquids
300
ml
Water
400
ml
Coconut Milk
Meat
600
g
Lamb
Cleaned, cut into small pieces, fat trimmed
NutsSeeds
1
tsp
Mustard Seeds
5
clove
Garlic
Peeled
1
piece
Salt
To taste
1
tbsp
Ground Coriander
1
tbsp
Ground Cumin
0.5
tsp
Ground Turmeric
0.25
tsp
Red Chilli Powder
To taste
2
tbsp
Dried Fenugreek Leaves
Or fresh
0.75
tsp
Salt
For dumplings
1
pinch
Ground Turmeric
For dumplings
1
handful
Fresh Coriander
Chopped
1.25
tsp
Garam Masala
OilsFats
3
tbsp
Vegetable Oil
For the stew
2
tbsp
Vegetable Oil
For dumplings
Vegetables
1
piece
Onion
Finely chopped
4
cm
Root Ginger
Peeled
3
piece
Tomatoes
Blended to a purée
1
piece
Sweet Potato
Peeled and cut into chunks
1.5
tsp
Ginger
Freshly grated

Method

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