Heat the oil in a pot and add the meat. Cook over a high heat to seal and brown the meat. Mix in the onions and cook with the meat for 3 minutes. Stir occasionally. Add the carrots, cook for 2 minutes and then add all the other ingredients for the stew. Season and simmer for around 35 minutes or until the meat is tender. Stir occasionally. Meanwhile, sift the flour, baking powder and salt into a bowl. Rub in the butter and then mix in the grated cheese. Season with pepper and then gradually add enough water to obtain firm dough. Form the dough into small balls the size of walnuts and refrigerate for 10 minutes. When the stew is done, carefully drop the dumplings into the stew. Cover the pot and simmer for 15 minutes. Stir once very carefully so as not to break up the dumplings. Serve hot with some crusty fresh bread.
Suggested accompanying wine: DELICATA Medina Syrah D.O.K. Superior Gozo
Serves 6Email this Recipe Back to Guest Chef 9