Harissa Lamb Knuckle Stew with Chickpea Dumplings

May 21, 2019

Preparation Time 15 minutes

Cooking Time 1 hour

Serves 4-6

PHOTO BY Katelyn Allegra

RECIPE BY Katelyn Allegra

FOOD STYLING BY Katelyn Allegra & Cassandra Upton

PROP STYLING BY Sophia-Maria Eygelaar

INGREDIENTS

4 tbsp olive oil

1kg lamb knuckles, lightly dusted with flour and spinneysFOOD Sea Salt

2 leeks, finely chopped and rinsed

3 garlic cloves, peeled and crushed

3 celery stalks, roughly chopped

3 carrots, roughly chopped

10g sage

2 tins (400g) spinneysFOOD Chopped Italian Tomatoes, with the juice

2 tbsp tomato paste

250ml lamb stock

3 tbsp harissa paste

100g Turkish apricots, roughly chopped

1 tin (400g) spinneysFOOD Chick Peas in Water, drained

225g cake flour

170g chickpea flour

1 tbsp baking powder

2 tsp smoked paprika

spinneysFOOD Black Pepper

spinneysFOOD Sea Salt

60g cheddar cheese, grated

1 cup sweetcorn, frozen

½ cup spinneysFOOD Fresh Coriander, finely chopped

1 long red chilli, chopped

1
Heat the olive oil in a slow cooker or large saucepan over a medium heat. Brown the dusted lamb knuckles in the pot in small batches, making sure all sides are caramelised – about 5 minutes per batch. Set aside
2
In the same pot, sauté the leeks, garlic, celery and carrots until the leeks are translucent and the carrots have browned
3
Add the sage and sauté for 2 minutes
4
Add the lamb knuckles and the rest of the ingredients, except for the apricots
5
Lower the heat, cover and leave to simmer for 1 hour. Then add the apricots and cook for a further hour or until the lamb knuckles are tender
6
While the stew is cooking, preheat the oven to 200°C, gas mark 5
7
ombine the cake flour, chickpea flour, baking powder, paprika, buttermilk, salt and pepper, cheese, sweetcorn, coriander and chilli in a bowl. Place spoonfuls of the mixture onto the lamb stew and bake, uncovered, for 15-20 minutes or until cooked through and golden
8
Serve immediately