45 ml (3 tbsp) oil
450 g (1 lb) lean belly pork, skinned, boned and cut into strips
175 g (6 oz) onions, skinned and quartered
175 g (6 oz) carrots, peeled and quartered
45 ml (3 tbsp) plain flour
20 ml (4 tsp) ground coriander
2.5 ml (1/2 tsp) ground cumin
700 ml (1 1/4 pints) stock
100 g (4 oz) aduki beans, soaked overnight and drained
salt and freshly ground pepper
100 g (4 oz) self-raising flour
50 g (2 oz) shredded suet
30 ml (2 tbsp) chopped parsley
450 g (1 lb) lean belly pork, skinned, boned and cut into strips
175 g (6 oz) onions, skinned and quartered
175 g (6 oz) carrots, peeled and quartered
45 ml (3 tbsp) plain flour
20 ml (4 tsp) ground coriander
2.5 ml (1/2 tsp) ground cumin
700 ml (1 1/4 pints) stock
100 g (4 oz) aduki beans, soaked overnight and drained
salt and freshly ground pepper
100 g (4 oz) self-raising flour
50 g (2 oz) shredded suet
30 ml (2 tbsp) chopped parsley
method
1. Heat the oil in a flameproof casserole and brown the meat. Add the vegetables and fry gently.
2. Stir in the flour and spices, cook for 2 minutes, then stir in the stock and beans. Season, bring to the boil, cover and simmer for 1 hour, stirring occasionally.
3. Sift the self-raising flour with a pinch of salt and pepper, add suet and parsley. Add enough cold water to bind, and form into eight even-sized balls. Add the dumplings to the stew. Cover and cook for 15-20 minutes.
2. Stir in the flour and spices, cook for 2 minutes, then stir in the stock and beans. Season, bring to the boil, cover and simmer for 1 hour, stirring occasionally.
3. Sift the self-raising flour with a pinch of salt and pepper, add suet and parsley. Add enough cold water to bind, and form into eight even-sized balls. Add the dumplings to the stew. Cover and cook for 15-20 minutes.
serving amount
serves 4
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