Indian Lamb and Sweet Dumpling Stew with Chapattis

In Autumn, Seasonal Recipes by Luke StuartLeave a Comment


This is a hearty, seasonal one-pot meal, with fragrant and tender pieces of lamb, sweet potato and ginger dumplings. There is a moderate use of spices producing an aromatic flavour rather than making a hot dish. Don’t be put off by the long list of ingredients and of course make it your own by using what is in the store cupboard!

  • serves 6-8
  • 1 tbsp coriander, seeds
  • 1 tbsp cumin, seeds
  • 3 tbsp Filbert’s rapeseed oil
  • 600g lamb, bone removed and cut into 1 inch cubes
  • 1 tsp mustard seed
  • 1 large onion, finely chopped
  • 2 inch piece fresh ginger, peeled and finely chopped
  • 5 cloves garlic, finely chopped
  • 1 tsp salt, ½ tsp pepper
  • 1-3 tsp sugar
  • ½ tsp turmeric
  • ¼ tsp red chilli powder
  • 3 medium tomatoes, diced
  • 400ml coconut milk
  • 1-2 tsp lemon juice
  • 200-300ml stock/water
  • 1 sweet potato, cubed and cooked (boiled)
  • 250g tin chickpeas,drained, rinsed
  • 1 ¼ tsp garam masala
  • Coriander, handful, chopped
  • Ginger and sugar dumplings:
  • 100g Nether Cerne Farm wholemeal flour
  • 50g gram flour (chickpea)
  • ¼ tsp ground ginger
  • ¾ tsp salt
  • 1 ½ tsp sugar
  • ¼ tsp turmeric
  • 1 tbsp lemon juice
  • 2 tbsp Filbert’s rapeseed oil
  • 1/3 tsp baking powder
  • Chapattis/roti:
  • 225g (8oz) Nether Cern Farm wholemeal flour
  • 150ml (¼ pt) water
  • Lard or Filbert’s rapeseed oil, for frying
  • Melted butter or ghee, for brushing
  • 1. Method Pre heat the oven Gas 4, 180c
  • 2. Toast the cumin and coriander in a dry pan and put into a grinder.
  • 3. Heat 1 tbsp of the oil and brown the lamb in batches on all sides, take out and keep to one side. Fry the mustard seeds and when they start to pop, add the remaining oil (2 tbsp) and onion, fry until golden.
  • 4. Add the ginger and garlic and cook for a further 2 minutes. Add the salt, sugar, coriander, cumin, turmeric, and chilli powder and cook over a low heat for 30 seconds.
  • 5. Add the tomatoes and 100ml of water and cook until completely reduced, then fry the paste for approximately 5 minutes.
  • 6. Replace the browned lamb, add the coconut milk, lemon juice and approximately 200ml stock. Bring to the boil and then transfer to the oven to cook slowly, 2 – 2 ½ hours, or until tender.
  • 7. To make the dumplings: Mix all the ingredients together, adding approximately 2 tbsp of water to bind. The result should be a semi-soft dough. Make 16-18 round dumplings. Add the dumplings 15 minutes before the end of cooking time to swell and cook through.
  • 8. Add the sweet potato and chickpeas 5 minutes before the end of cooking time to heat through.
  • 9. Finally stir in the garam masala and fresh coriander and serve with yoghurt and chapattis.
  • 10. To make chapattis: Gradually add the water to the flour making a dough. Knead for 5-10 minutes, then rest for 20-30 minutes.
  • 11. Cut into 12 pieces and begin to roll into round chapattis, 4-5 inch (10-12.5cm). Fry quickly in a smoking pan, with a little of the lard. Serve warm brushed with melted butter or ghee.
  • White Pepper’s Top Tip: Try using different meats/fish. Lamb rump for example can be cooked quickly in the sauce on the hob. Pork leg meat will need 1 ½ hours in the oven. This recipe would work with monkfish too.
    To serve: Serve with a simple yoghurt dressing made with grated cucumber, coriander leaf and salt (raitas). Garnish with toasted almonds or cashews. There is no real need for rice as the recipe includes plenty of carbohydrates.

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