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  Added: Jan 31, 2011  •  Visited (213)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Dutch Mutton Stew
(Swartsuur)
What You Need:
  • 3 pound neck of mutton
  • ½ oz brown sugar
  • 1 large onion
  • 6 cloves
  • A few peppercorns
  • Salt and pepper
  • 2 oz tamarind or ½ - ¾ pint mild-flavored vinegar
  • 4 oz flour (approx.)
  • 1 egg

  • How To Cook:
    1. Bone the meat and cut into convenient-sized pieces.

    2. Put in a large pan with the onion and peppercorns, cover with cold water, bring to the boil and simmer gently until tender.

    3. Meanwhile soak the tamarind in ¾ pint warm water for about 20 minutes, squeeze well, and then mix with the sugar and cloves and put aside.

    4. Strain 1 breakfast cup of the mutton broth into a separate saucepan, season, bring to the boil and stir in the flour, adding enough to give a thick paste.

    5. Continue to cook, stirring, until the flour is thoroughly cooked-about 10 minutes. Let the dough cool, and then work in the beaten egg.

    6. Break off small pieces of dough, shape them lightly into dumplings and put into the stew, with the spiced tamarind juice or the vinegar.

    7. Cook for a further 10-15 minutes, until the dumplings are light and fluffy.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Africa » South Africa
    Dish » Stew
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Grains & Cereals » Flour

     





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