DIVINE DELI MUTTON STEW

Ingredients 

2kg Divine Deli mutton stew pieces plus 12 mutton tails 

2 Onions chopped 

6 Carrots cut in circles 

200g Green beans chopped 

5 Potatoes medium cut in quarters 

3 tomatoes chopped 

200g mushrooms (optional) 

2 Garlic cloves chopped 

Salt 

Peper 

Cloves 

Wonder pepper 

Bay leaves 

1 Red peper/ paprika 

Fresh herbs thyme, Origanum, parsley 

Beef stock 

Divine Deli cooking fat 

Method 

1. Braai the meat to golden Brown and sealed on all sides. 

1. Take the lamb stew out of the pot and braai onion first until soft and golden, add tomatoes and garlic, braai until soft. 

1. Add the meat back to the onion mixture and add all the dry spices. 

1. Pour 500ml of beef stock in the pot and cook for 30-50 minutes. 

1. Add the potatoes, cook for 10 min, add carrots, green beans, mushrooms and fresh herbs, Cook for another 10 minutes, or until soft. 

1. If necessary, add more beef stock if it is dry. Time to add the dumplings.  

1. If needed add more flavour to taste. 

DUMPLINGS (herbed) 

Ingredients 

500ml self-raising cake flour 

30 ml butter 

250ml cheddar cheese 

125ml milk 

5ml mixed herbs 

2.5ml Salt 

2.5ml Black pepper 

METHOD 

1. Sift flour in a bowl, add salt and rub the butter into the flour, using your fingers, until it forms crumbs.  

1. Add the grated cheese, herbs, pepper. 

1. Add the milk and mix slowly. 

1. Roll Small balls and place them on top of the mutton stew. 

1. If needed add more beef stock, cover the pot and simmer on low heat for 15-20 minutes, until the dumplings are thoroughly cooked. 

1. Serve hot. 

DUMPLINGS TRADITIONAL 

Ingredients

1 kg Cake flour

1 packet yeast 10g

5g Salt Lukewarm water 

5 g sugar 

Lukewarm water 

Option 2:  

1 kg Self Raising Cake flour 

5g salt 

Lukewarm water 

METHOD 

1. Add the flour and salt into a bowl. 

1. Mix the yeast and sugar in 100ml lukewarm water. Rest until it foams. 

1. Add the rest of the water and mix into the flour. 

1. Knee the mixture until a soft dough. 

1. Cover the dough with an oiled plastic bag and let rise until double in size. 

1. Repeat the previous step. 

1. Scoop spoons of dough onto the mutton stew and cover it with the lid. 

1. Let it simmer for 15-20 minutes until the sauce is cooked through the dumplings.