Ingredients

45 ml (3 Tbsp) olive oil
750 g lamb neck slices, 2 cm thick
3 medium onions, sliced
2 cloves garlic, crushed
4 medium tomatoes, skinned and chopped
5 ml (1 tsp) sugar
375 ml (1 ¹/2 cups) meat stock
salt and freshly ground black pepper to taste
2 medium sweet potatoes, cut into slices
150 g green beans

Dumplings

250 ml (1 cup) self-raising flour
5 ml (1 tsp) salt
15 ml (1 Tbsp) butter or margarine
15 ml (1 Tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried
1 extra large egg, beaten
80 ml (¹/3 cup) milk

Method

Heat oil in a heavy-based saucepan and fry lamb slices until golden brown. Add onions and garlic and sauté for about 2 minutes until soft.
Add tomatoes, sugar, stock and seasoning and simmer for about 1 ¹/2 hours. Add sweet potatoes and beans and continue to simmer for a further 20 minutes.
Dumplings: Sift flour and salt. Rub in butter until mixture resembles breadcrumbs. Add herbs. Whisk egg and milk and mix lightly into flour until just combined.
Place tablespoonfuls on meat in saucepan. Place lid on and leave for about 10 minutes, before opening. Serve immediately.

Tip

Ensure that there is enough sauce as dumplings soaks up some sauce.

Variation

Substitute sweet potatoes and beans with and other vegetables of choice.