Wednesday, October 10th 2018, 2:10 pm
Ingredients:
Dumplings
4 Tablespoons self-rising flour
4 Tablespoons cornmeal
¼ cup softened butter
Water as needed
Soup
1 ½ pounds lamb stew meat
1 medium onion, diced
1 medium carrot, large dice
6-8 sprigs fresh thyme
2 large sweet potatoes, large dice
1 butternut squash- peeled, seeded, and large dice
5 cups of chicken stock
1 14oz can coconut milk
1 small bag of frozen okra (not breaded)
1 jalapeno
Handful of chopped cilantro
Directions:
Rub together the flour, cornmeal and butter adding water a little at a time to form a stiff dough. Roll into small balls and set aside. In a large pot, season and brown the meat in olive oil until brown. Add carrot and thyme and continue to cook. Add sweet potatoes, butternut squash and stock and bring to a simmer. Simmer for 20 minutes and then add dumplings, cover and continue to cook for 30 minutes. Stir in coconut milk and okra, and simmer for the final 10 minutes. Top with fresh chile and cilantro before serving.
October 10th, 2018
April 15th, 2024
April 12th, 2024
March 14th, 2024
April 25th, 2024
April 25th, 2024
April 25th, 2024
April 25th, 2024