Mutton stew with dumplings and dates

Directions

1. Dissolve the yeast in 50ml of lukewarm water then whisk in 60g of the flour.

2. Mix until smooth then cover and set aside in a warm place to prove for 60 minutes.

3. Sift together the remaining flour and two pinches of salt.

4. Form a hole in the center and pour the yeast mixture into this then add the oil.

5. Gradually mix, incorporating the dry ingredients into the wet ingredients.

6. Now work in up to 400ml of warm water, so that you end up with a slightly tacky dough.

7. Work this until smooth and elastic then divide the dough into rounds, each about the size of a baseball.

8. Place these in a greased dish, cover with a damp cloth and set aside to rise for 60 minutes.

9. Now prepare the tukasu. Heat a little oil in a cast iron casserole dish then add the meat and onions and fry until browned.

10. Now add half the tomatoes and the tomato purèe.

11. Cook for 3 minutes, stirring frequently then mix the mashed dates with 200ml water and work into the contents of the pan.

12. Stir in the spices and herbs, bring to a simmer and cook for 15 minutes over medium heat.

13. Add 2l water, remaining tomatoes and chilies, bring back to a simmer then cover the pan and cook for 30 minutes more over medium heat.

14. Carefully push the dough balls into the sauce (do not fully immerse them).

15. Tightly cover the pot and cook for about 30 minutes (do not open the pot during cooking, as you need to steam the dumplings).

16. Remove the dough balls from the sauce then add the remaining dates and cook until the sauce thickens.

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