I just melt at the mention or even thought of this dish….it takes me back to a time….to a place…yes you guessed it right my grand mother’s kitchen back in the day…

Dumplings and lamb stew

Whether it’s prepared in winter or summer this dish is a guaranteed winner and your guests will give you the complimentary ‘oooh’s and ‘aaah’s around the dinner table.

I grew up in an environment whereby if there’s been a slaughtered cow the whole community got a notification.  This meant bringing your buckets or whatever container you could find and go collect some meat.  Take as much as you want, however, the meat had to be cooked and eaten immediately to avoid spoiling.

Stew and dumplings is one of the dishes that were chosen to prepare the meat. I remember sitting with my cousins around the fire place with the potjie simmering away.  The killer was the aroma coming out of the potjie every time the lid was opened to stir the contents.

I really don’t feel like dwelling on how good this recipe is.  It really speaks for itself.  All you need to do is to try it…just watch out for the ‘oooh’s, ‘aaah’s as well as the consequent licking of fingers!

Dumplings and Lamb Stew Recipe

Serves: 5-6

For Dumplings:

575ml (2¼ cup) cake flour

250ml (1 cup) warm water

5ml (1tsp) instant dry yeast

5ml salt

10ml (2 tsp) sugar

For Stew:

1 onion, chopped

25ml cooking oil

± 500g stewing lamb, trimmed and cubed

2 tsp (10ml) salt

4 black pepper cons

50 ml chutney

4 carrots, chopped

4-6 baby potatoes, peeled

1 stock cube

75ml split peas

2ml crushed chilli

2.5ml medium curry powder

5ml fresh parsley, chopped

1 garlic clove, finely chopped

5m1 worcestershire sauce


  1. Sift all the dry ingredients into a bowl.
  2. Add water and knead.  Do not add more water if it looks dry, just continue kneading until combined.
  3. Cover the dough and let it rest at a warm place for about 30-45 minutes.
  4. Make round balls the size of a golf ball.


  1. Heat the oil in a big saucepan, throw in the onions.
  2. Add the lamb pieces stirring with a wooden spoon to lightly brown.
  3. Add the spices, chutney, split peas and herbs.
  4. Dissolve the stock cube in 500ml warm water and add to the stew. Simmer at low heat for 15-20 minutes.
  5. Add the potatoes, carrots and neatly place the balls on top of the stew.  Simmer for 30 minutes.

Thuli’s Tips:

You can replace the lamb with mutton or beef and adjust your water and cooking times accordingly.

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