Thuli Gogela and Nederburg shared with Mzansi Life the Lamb knuckles and dumplings with prunes recipe paired with Nederburg 56Hundred Cabernet Sauvignon.
Serves: 6 to 8
875ml (3½ cups) cake flour
5ml (1 tsp) instant yeast
5ml (1 tsp) salt
10ml (2 tsp) sugar
375ml (1½ cup) warm water
15ml (1 Tbsp) canola or olive oil
1 medium onion, chopped
2 cloves garlic, minced or finely chopped
+/- 800g lamb knuckles
1 litre (4 cups) boiling water
1 bay leaf
5ml (1 tsp) medium curry powder
1 chicken stock cube
1 red chilli, chopped
15ml (1 Tbsp) soya sauce
30ml (2 Tbsp) chutney
45ml (3 Tbsp) tomato paste
15ml (1 Tbsp) balsamic vinegar
5 ml(1 tsp) fresh rosemary, chopped
5 prunes, halved, pits removed
Freshly milled black pepper to taste
- In a big bowl, combine the flour, instant yeast, salt, sugar and warm water. Knead for around 10 minutes until a pliable and elastic dough is formed.
- Cover the dough, keep in a warm place and let it rise until double in size.
- While the dough is rising, heat the oil in a large casserole and sauté the onion and garlic until soft.
- Add the knuckles, boiling water, bay leaf, curry powder, stock cube, chilli, soya sauce, chutney, tomato paste and balsamic vinegar and stir through.
- Close with a lid, lower the heat and let the mixture simmer for around 20 to 25 minutes until the knuckles are cooked and the flesh is soft.
- Add the rosemary and prunes, and make sure there’s still enough liquid in the pot before adding the dumplings.
- Form small dumplings with the dough and place them on top of the stew. Sprinkle the dumplings with black pepper.
- Replace the lid and let the stew simmer at a low temperature until the dumplings are cooked.
- Garnish with fresh rosemary and serve with roasted or steamed vegetables.
- Enjoy with Nederburg 56Hundred Cabernet Sauvignon.
This is one of the easy recipes you can prepare.