Muthiya /Coconutty Lamb and Vegetable Stew with Dumplings

Today Chachi made Muthiya for Khane. Muthiya is quite labour intensive and I was not able to get the step by step photos, but I watched closely.

Muthiya are named after the dumplings which are made in the muthi of the hand or fist shaped, the dough is placed in the palm of the hand, you then close the hand gently to make a sausage like shape. This dish is a typical Khoja / Ismaili dish, it is like a stew with lamb, vegetables and dumplings in a coconut sauce. Mmmmmmmmmmmm………. Delish. Chachis Muthiya are the best.

Ingredients

Stew

2 lb lamb, cleaned and cut in small chunks
3 tspn minced cloves garlic
3 tspn grated ginger
3 tspn minced green chillies
juice of 1 lemon
2 large onion; finely chopped
1 bunch or 2 cups fenugreek; chopped fine
2 cups finely chopped spinach
1 400g can plum tomatoes; liquidised
2 400g cans coconut
2-3 medium size aubergines; cubes
1 cup guvar beans; topped and tailed
2 cups peas; fresh or frozen
1 cup chana dal; soaked overnight and boiled
1 cup black eye beans; soaked overnight and boiled
1 400g kidney beans
1 400g chickpeas
10 baby new potatoes; scrubbed
2 limes
salt to taste
2 tbs vegetable oil

1 teaspoon cumin seeds
1 stick cinnamon
2-3 pods cardamom
2-3 cloves
6 peppercorns
2 tspn coriander and cumin powder
½ tspn tumeric powder
½ tspn garam masala

Dumplings

2 cups millet flour
coriander leaves
fenugreek leaves
2 tspn minced garlic
2 tspn grated ginger
2 green chillies
salt to taste

Method

1. Marinate the meat overnight with lemon juice, garlic, ginger and green chillies.
2. Boil the lamb in 2 cups of salted water, keep aside
3. Heat the oil in a large saucepan, add the cinnamon, cumin seeds, cloves, cardamom and peppercorn. Let them pop and add the onions, fry until brown.
4. Add the fenugreek and spinach leaves, fry for a few minutes, until the volume of leaves is reduced.
5. Add tomatoes, mix and fry for about 5-8 minutes, add the coriander, cumin and tumeric powders, mix and cook for a few minutes.
6. Add the aubergines, peas and guvar beans. Cover and cook for 10 minutes.
7. Add the coconut liquid and lime juice mix and add the potatoes, all the beans and meat. cover and simmer for 15 minutes.
8. Meanwhile make the muthiya / dumplings. Mix all the ingredients with a little water or meat stock until you get a fairly firm dough. Shape the muthiya by placing a walnut size piece of dough in your palm, make a fist gently. Place the muthiya on a tray until all made.
9. Gently place the muthiya in the boiling stew. Cover and cook for a further 10 minutes.
10. Sprinkle the garam masala and serve in deep bowls.