Curried Lamb Neck, Braised Rice and Pea, Fried Dumplings.

Ingredients:

Serves 4

For the Curry:

600g Lamb neck fillets (cut into 1 inch pieces)

1 Onion (sliced)

2 Cloves of Garlic

1 inch of grated ginger root.

200g Sweet Potato (peeled and chopped)

1-2 (depending on how hot you like it) Scotch Bonnet or Habenero chilli deseeded and sliced.

1 1/2 tsp Allspice

1/4 tsp ground cloves

1 tsp ground coriander

2 tsp curry powder

1 tsp mustard powder

1 tblsp chopped thyme

600ml Water

1 tblsp tomato puree

2 tblsp coconut cream

Salt and Black Pepper to taste

For the Dumplings:

250g Self raising flour

1/2 tsp Bicarbonate Soda

1/2 tsp Salt

Water

For the Rice:

250g Long grain Rice

500ml Chicken Stock

200g Cooked kidney Beans

50g Butter

Salt and Pepper

Sliced Spring Onion

Method:

For the curry:

• Heat a sauce pan, add some oil and fry the lamb to brown the outside. Remove the lamb from the pan and set aside.

• Add another table spoon of oil and fry the onio gently until sort and browned, add the sweet potatoes, the garlic, ginger, thyme and all the spices. Fry gently for 3-4 minutes stirring constantly.

• Add 300ml of water and the tomato puree. Put a lid on the pan, turn down to the lowest heat and simmer gently with a lid on until the sweet potatoes are soft.

• Put the contents of the pan into a food processor and blend until smooth.

• Add the lamb, curry paste and the remaining 300ml water back into the pan season with salt and pepper and put on the lowest heat with the lid on for 2 and a half hours, stirring regularly, add more water if looking too dry.

• 10 minutes before the cooking time is finished stir in the coconut cream.

For the Rice:

• Preheat the oven to 180 degrees C

• In an oven proof dish put the rice, hot stock, kidney beans, salt and pepper and butter.

• Cover the dish with tin foil, wrapping tightly around the edges.

• Bake in the oven for 20 minutes.

• Check the rice is cooked and allow to stand for two minutes, sprinkle the spring onion on top then stir and serve.

For the Dumplings:

• In a bowl put the flour, bicarbonate and salt. Add cold water a little at a time until a thick batter is formed, the consistency of cake batter is ideal.

• Heat up a frying pan with half a cm of vegetable oil in the bottom. Drop a little batter in the pan to check its hot enough.

• Drop table spoons of batter mix into the pan and fry until golden brown turn over and turn the heat down low to cook the dumplings through for a couple of minutes.