SPICED TOMATO BROTH WITH LAMB DUMPLINGS

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SPICED TOMATO BROTH WITH LAMB DUMPLINGS

For passionate foodie Junelle Germishuizen of Pretoria, cooking with her family and entertaining friends at home is a natural extension of her online food business

INGREDIENTS

  • 500g cherry tomatoes
  • 1 clove garlic, peeled and sliced
  • 5ml fresh thyme leaves
  • 10ml fresh oregano leaves
  • 30ml olive oil
  • salt and freshly milled black pepper
  • 10ml tomato paste
  • 5ml sugar
  • 5ml saffron* strands, soaked in 30ml warm water for 10 minutes
  • 1 litre chicken stock
  • 5ml lemon zest, finely grated
  • 3ml cayenne pepper

FOR THE DUMPLING DOUGH:

  • 150g self-raising flour, sifted
  • 2ml salt
  • 2 eggs
  • 30ml cold water

FOR THE DUMPLING FILLING:

  • 100g minced lamb or beef
  • 1 small red onion, finely chopped
  • 1 garlic clove, crushed
  • 3ml dried oregano
  • 3ml ground coriander
  • 2ml salt

TO SERVE:

  • fresh chives, snipped
  • fresh chive flowers (optional)

METHOD

To make the spiced tomato broth:

  • Preheat the oven to 180°C. Place the tomatoes in a roasting dish. Add the garlic, thyme and oregano.
  • Drizzle the olive oil over the top and season with salt and pepper. Roast for 20 minutes.
  • Transfer the roasted tomatoes to a food processor and process until smooth.
  • Strain the mixture through a sieve into a pan.
  • Add the remaining ingredients, bring to the boil then cover and simmer for 8–10 minutes.
  • Set aside and heat when ready to serve.

To make the dough for the dumplings:

  • Place the flour and salt in a large mixing bowl. Make a well in the centre and add the eggs.
  • Gradually add the water and work the mixture together.
  • Turn out onto a lightly floured surface and knead for 3–4 minutes, or until the dough is smooth.
  • Cover and chill for 30 minutes.

To make the filling for the dumplings:

  • combine all the filling ingredients together in a mixing bowl. Set aside.

To assemble the dumplings:

  • roll out the dough thinly, and using a 9cm cutter, cut out 18–24 rounds.
  • Place a teaspoonful of the filling in the centre of each round of dough and brush the rim with a little cold water.
  • Fold the round in half to form a crescent shape and pinch the two edges together to seal.
  • Cook the dumplings in salted boiling water for 8–10 minutes.
  • Remove with a slotted spoon and set aside.
    To serve: place 3–4 dumplings in each soup bowl. Fill up with some of the hot soup. Garnish with the chives and chive flowers.

*COOK’S TIP: For a cheaper saffron substitute, use 5ml ground turmeric. Replace the dumplings with store-bought fresh ravioli or tortellini.

This recipe serves 6 people