Sunday Soup And Dumplings

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.