From Zoli: "The first time I ate it, my grandmother cooked it during a cold Saturday afternoon. And then as I grew older, my mother cooked it, and right then, I knew this was my favorite autumn dish. It makes you warm, and it always makes my heart dance every time I make this dish."
SERVES 4 TO 8
3 cups unbleached flour
1 teaspoon instant dry yeast
1 teaspoon salt
1 teaspoon sugar
1 cup lukewarm water
1 teaspoon vegetable oil
FOR THE STEW:
2 tablespoons vegetable oil
1 onion, chopped
2 pounds lamb loin chops
2 teaspoons salt
4 black peppercorns
1 teaspoon curry powder
1 garlic clove, finely chopped
1 teaspoon fresh parsley, chopped
1/2 cup split peas
1 cube bouillon
21/2 cups warm water
4 to 6 baby potatoes, peeled
4 carrots, chopped
- For the dumplings: Sift all the dry ingredients into a large mixing bowl.
- Add water and oil, and knead. Do not add more water if it looks dry. Just continue kneading until combined.
- Cover the dough and let it rest in a warm place for about 30 to 45 minutes.
- Shape into balls about the size of a golf ball.
- For the stew: Heat the oil in a big saucepan, and throw in the onions.
- Add the lamb pieces, stirring with a wooden spoon until lightly brown.
- Add the spices, herbs, and split peas.
- Dissolve the bouillon cube in warm water, and add to the stew. Simmer on low heat for 20 to 30 minutes.
- Add the potatoes and carrots, and neatly place the dumplings on top of the stew. Simmer for an hour without opening the pot.
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