Ingredients

3 knobs unsalted Butter
1 kg stewing Mutton
1 Tbsp Seven Colours Grill Seasoning^™
1 medium Onion, chopped
1 tsp Garlic, minced
1 Celery stalk, no leaves, chopped
1 each yellow and red Pepper, sliced
1 tsp Mild curry powder
1 tsp Thyme
1 tsp dried Rosemary
1 Tbsp Tomato paste
1 Tbsp Worcestershire sauce
1 Mutton stock cube
4 ½ cups Water
2 Carrots, sliced
2 Potatoes, cut into 8
4 cups Cake flour
1 Tbsp Sugar
1 tsp Salt
½ sachet instant Yeast

Method

Heat 1 knob of butter in a large pan. Add mutton, season with 1 tsp Seven Colours Grill Seasoning^™ and sear on all sides. Transfer to a bowl.
In the same pot, sauté onion, garlic, celery, red and yellow pepper until translucent.
Add curry powder, remaining Seven Colours Grill Seasoning^™, thyme, rosemary, tomato paste and Worcestershire sauce.
Add mutton back to the pan, add the stock cube and 3 cups of water and bring it to a boil. Cover and cook on a low heat for 1 hour.
Add carrots and potatoes to the pot, simmer covered for another 30 minutes.
For the dumplings, mix the dry ingredients together. Rub in the 2 knobs butter (optional). Add 1½ cup warm water and knead the dough until it’s no longer stiff and watery.
Put the dough aside to rise. Once it has doubled in size, divide into 6 portions and roll into balls. Add the dumplings into the simmering stew. Cover the pot and cook for 20-25 minutes.