Moroccan mince and herby dumplings
Nadia Sawalha returns to the Lorraine kitchen to make us some comfort food with a twistand today brings her Middle Eastern flair for cuisine in the form of her Moroccan meaty dish with tasty homemade dumplings.
Ingredients:
2 tbsp oil2 onions, chopped2 cloves of garlic, chopped2 medium carrots, diced2 tsp ground cumin2 tbsp tomato puree500g lamb mince400g can tomatoes350ml lamb stockPinch caster sugar1 bay leafSalt and black pepper
For the dumplings:
250g self raising flour125g shredded suet½ tsp salt3 tbsp fresh coriander, chopped200ml cold water
Method:
Heat a tablespoon of the oil in a flameproof casserole dish and brown the mince, then remove with a slotted spoon and put to one side. In the same pan fry the onion, garlic, and carrots until softened. Stir in the cumin.
Add the tomato puree and fry for another minute. Return the mince to the pan with the canned tomatoes, lamb stock, sugar and bay leaf. Simmer gently for 20 minutes stirring occasionally.
To make the dumplings, place the flour in a bowl and stir in the suet, salt and coriander. Make a well in the centre and gradually add the water until a soft spongy dough is formed.
Roll into 12 small dumplings. Place them carefully on top of the mince . Cover with a tightly fitting lid and cook over a medium heat for between 15-20 mins or until the dumplings are soft and puffy.
Serve with seasonal greens