13 oz (410 g) canned whole tomatoes, chopped
1 lb (500 g) boned thick rib of mutton, cut into cubes
4 cups (1 litre) 1 3/4 pint meat stock
2 tbsp cooking oil
2 onions, sliced
3 carrots, sliced
1/2 tsp dried or 1 tsp chopped fresh basil
1 tsp salt
freshly ground black pepper to taste
1 lb (500 g) boned thick rib of mutton, cut into cubes
4 cups (1 litre) 1 3/4 pint meat stock
2 tbsp cooking oil
2 onions, sliced
3 carrots, sliced
1/2 tsp dried or 1 tsp chopped fresh basil
1 tsp salt
freshly ground black pepper to taste
for the dumplings
2 1/4 cup (250 g) plain flour (All purpose)
4 tsp baking powder
good pinch salt
1/2 stick (2 oz) 50 g butter
1 cup (8 fl oz) 250 ml tomato puree (paste)
5 tbsp water
2 tsp dried or 2 tbsp chopped fresh parsley
4 tsp baking powder
good pinch salt
1/2 stick (2 oz) 50 g butter
1 cup (8 fl oz) 250 ml tomato puree (paste)
5 tbsp water
2 tsp dried or 2 tbsp chopped fresh parsley
accompaniments
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method
1. Brown meat in heated cooking oil in a heavy-based saucepan.
2. Add onion and carrot and fry until onion is translucent.
3. Add seasoning, tomato and meat stock. Bring to the boil, cover with lid, reduce heat and simmer until meat is tender.
2. Drop teaspoonfuls of dough into soup, cover with lid and simmer for 30 minutes without removing lid.
2. Add onion and carrot and fry until onion is translucent.
3. Add seasoning, tomato and meat stock. Bring to the boil, cover with lid, reduce heat and simmer until meat is tender.
to make the dumplings
1. Sift flour, baking powder and salt. Rub in butter, then add tomato puree, water and parsley and mix lightly to a soft dough.2. Drop teaspoonfuls of dough into soup, cover with lid and simmer for 30 minutes without removing lid.
serving amount
serves 6
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