LAMB AND BUTTER BEAN STEW
500 g of lamb
1 onion, chopped
1 tomato, chopped
1 teaspoon garlic and ginger
curry powder to taste
1 can butter beans
Fry the onion in a little oil till golden, add the meat, garlic and ginger and curry powder, fry till the curry is fragrant.
Now add the tomato and fry a bit more till the oil starts to come up.
Now add about 3 cups of boiling water and cook on a low heat until the meat falls of the bone.
At this point you can add potatoes if you prefer.
Now add the beans with the water of the can to your stew and cook a few minutes.
Make sure there is enough gravy before adding the dumplings.
If the gravy doesn’t cover the stew add a cup of boiling water.
You can add salt but I find the curry powder is usually quite salty!!
DUMPLINGS:
Mix together:
1 cup self raising flour
2 tablespoons butter
pinch of salt
Then add:
½ cup milk
Stir till just mixed.
Spoon over your bubbling stew and let it cook 15 minutes without lifting the lid.
That’s it! So simple 🙂
Both these recipes are my own creations!!
Recipes and photo: Chantelle Venter
