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Lamb and fenugreek dumpling stew
Fruit and vegetables
1 large
onion
, finely chopped
5 large
garlic
cloves, peeled
4cm/1½in piece root
ginger
, peeled
3
tomatoes
, blended to a purée in a food processor
1-2 tsp
lemon juice
, to taste
1 small
sweet potato
, peeled and cut into chunks
2 tbsp chopped dried
fenugreek
leaves, or 4 tbsp chopped fresh
fenugreek
leaves
1½ tsp freshly grated
ginger
1 tbsp
lemon juice
handful chopped
fresh coriander
Tins, packets and jars
400ml/14fl oz
coconut milk
250g/8oz canned
chickpeas
, drained and rinsed
Cooking ingredients
3 tbsp
vegetable oil
1 tsp
mustard seeds
salt
, to taste
1 tsp
sugar
1 tbsp ground coriander
1 tbsp ground
cumin
½ tsp ground
turmeric
¼-½ tsp red
chilli powder
, to taste
100g/3½oz chapati flour (or
wholemeal flour
)
45g/1½oz
gram flour
(chickpea flour)
¾ tsp
salt
¾ tsp
sugar
pinch ground
turmeric
2 tbsp
vegetable oil
1/3 tsp
baking powder
1¼ tsp
garam masala
Meat, fish and poultry
600g/1lb 5oz
lamb
, cleaned and cut into small pieces, fat trimmed
Other
300ml/½ pint water
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