Ingredients
For the stew:
2 tbsp olive oil
1 lamb leg steak, diced
� red onion, diced
55g/2oz green beans, cut into 2.5cm/1in lengths
2 cloves garlic, crushed
� orange, skin left on, cut into chunks
1 tsp turmeric
� tsp chilli flakes
1 tsp ground cumin
3 tbsp red wine
3 tbsp tomato puree
1 orange, juice only
salt
freshly ground black pepper
For the dumplings:
110g/4oz self raising flour
2 tsp chilli flakes
1 tsp baking powder
3 tbsp olive oil
3 tbsp water (approx to make a dough)
2 tbsp parsley, chopped




Method
1. Preheat the oven to 200C/400F/Gas 6.
2. For the dumplings - mix all the dry ingredients in a bowl, make a
well in the centre and pour in the oil.
3. Stir together and add enough water to make a dough thick enough
to make into balls.
4. Form the dough into about six small balls and place on a baking
tray.
5. Bake in the oven for 8-10 minutes until crisp and golden on the
outside.
6. Fry the onions and lamb in the oil in a medium pan until the lamb
starts to brown on all sides.
7. Add all the other ingredients and simmer for 6-8 minutes until
the sauce has reduced slightly and the lamb is just cooked.
8. Serve with the dumplings on top.