Ingredients:

• For the dumplings:
• 150 gms – millet flour
• 2 tsp – crushed Garlic
• 2 tsp – grated Ginger
• 1 level tsp – salt
• 1/4 tsp – chilli powder
• 2 tbsp – desiccated Coconut
• 1/4 tsp – Garam Masala
• Handful of chopped Fenugreek leaves
• Pinch of Turmeric powder
• Juice of half a Lemon
• 1 tbsp – oil
• 125 ml – water (and more if needed)
• For the stew:4 tbsp – oil
• 1 inch Cinnamon sticks
• 3 Cardamom pods
• 7 Black Peppercorns
• 6 cloves, 2 large onions, finely chopped
• 3 handfuls of fresh Fenugreek leaves, chopped
• 4 tsp – crushed Garlic
• 4 tsp – grated Ginger
• 2 tbsp – Tomato puree
• 450 gms – peeled, chopped Tomatoes
• 3 tsp – coriander powder
• 1-2 tsp – Turmeric powder
• 500 gms – small pieces of Mutton
• 200 gms – peas
• 1 medium aubergine, cut into small pieces
• 1 large bunch spinach, chopped
• 2 saragva sing, cut into 3-inch pieces
• 3 hands of fresh coriander leaves, chopped
• 200 gms – goovar beans, halved
• 150g gms – Coconut Cream
• Salt to taste
• 375 ml – water
• 4 medium sized potatoes, peeled and cut into halves

Method:

1. Mix together the dumpling ingredients and bind into a dough with the oil and water.
2. Shape into small sausage-type dumplings.
3. For the stew: Heat the oil, add the whole spices and fry with the onions until golden brown.
4. Add the fenugreek leaves, garlic and ginger.
5. Add tomato puree and allow it to cook for at least 1 minute.
6. Then add all the other ingredients except for the potatoes and dumplings.
7. When the vegetables are half cooked (about 20 minutes), add the potatoes and dumplings.
8. Allow them to boil and then turn the heat to low. Cover and allow it to simmer for 1 hour.
9. Stir occasionally, and add extra water if necessary.