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Sherri's Mutton Stew with Dumplings

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+- 500g mutton pieces
Salt & pepper
3-4 tbsp flour

Wash the meat thoroughly. Toss in salt and pepper. Then toss in flour. Fry in small batches in a little oil and butter. Remove and set aside.
1 onions quartered
1 onion sliced
1 tomato chopped
3 potatoes
3 carrots sliced in chunks
Sliced mushrooms
Frozen Peas
Frozen sweet corn
Sliced green beans
Ginger and garlic
Sliced pepper
Whole black pepper
Dried Italian herbs
Cayenne pepper
Slice 1 onion into semi circles. Fry in same pot that you fried the meat in.
You will find bits of meat and flour stuck to the pot. Don’t stress it only adds to the flavour of the stew.
Fry onion till translucent. Add chopped tomato, fried mutton and spices with ginger and garlic.
Add a little water to remove the flour stuck to the pot. Lower heat and simmer for an hour till meat is tender.
Add potatoes cut into quarters. Cook about 10 mins.
Adding water as desired. Add carrots. Simmer until potatoes and carrots are tender not soft. Add green beans, peas & corn. Simmer till done. About 5-8 mins
+- 1 1/2 cups flour
2 tsp baking powder
Italian herbs
Mix all the above ingredients.
Add water a little at a time till u get required consistency.
Drop small balls into stew.
Make sure stew has sufficient water as dumplings will absorb the gravy leaving it dry.
Add mushrooms and simmer for another 10 mins.
The amount of spices you add depends entirely on your taste. My family enjoys the kick of spices hence the addition of cayenne pepper.
Prepared, tried and tested by:  Sherri Moodley

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