LAMB/CHICKEN/BEEF/MUTTON STEW

Ingredients

¼ cup of cooking oil
500g mutton/chicken/lamb or beef pieces
1/4 cup flour
1 large onion chopped finely
3 small tomato grated
6 sprigs of thyme
1/2 teaspoon mixed herb
1 tbs Ginger and Garlic Paste
2 Green chillis
1 tbs Gorima’s Mixed Masala
1 tsp Kashmiri Chillie Powder
2 tbs Gorima’s stew mix
1/2 teaspoon Garam Masala
Salt to taste
Vegetables of your choice

Method

In a large pot, add oil and fry onions until translucent

Marinate meat/chicken pieces with ginger & garlic and stew mix

Place in pot and brown on all sides. Take your time to achieve a good dark color as this will create most of the flavor. (Try to use more boney pieces and remove most of the fat.)

Add Gorima’s Mix masala and Kashmiri chilli powder

Add thyme, and mixed herbs

Allow to cook off, then add green chillies, tomato and salt, once softened, top off with boiling water about 5cm above your meat, you can keep adding boiled water to maintain this level.

Once meat is almost tender, add garum masala and then add your vegetables, root vegetables first as they take longer to cook (potato, carrot).

Then add softer veggies (corn, peas).

Once potatoes are soft, drop in dumplings (OPTIONAL)

Dumplings:

1 cup Self Raising Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/4 teaspoon Garlic Flakes
1/4 teaspoon Thyme
10 grams Butter
1/4 cup water
-In a bowl, add flour, salt, baking powder, thyme and garlic flakes.
-Crumb butter into the flour.
-Add water just to bring dough together, you might use a little less or a little more. Dough should be soft but not sticky.

Take tbs of dough and roll into small balls, place in the stew and put the lid on, dumplings will puff up and double in size when cooked, it should be soft & fluffy inside.

Serve with fresh rolls or bread