Maori Boil-up With Doughboys (dumplings)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 cups chicken broth
• 2 cups water
• 1 lb lamb tenderloin
• 2 bunches watercress
• 1 large kumara, peeled and chopped (sweet potato)
• 1/2 large onion, peeled and chopped
• 3 green onions, sliced
• 6 cherry tomatoes
• 1 teaspoon salt
• 1 tablespoon fresh cilantro, chopped (optional)
• 3 tablespoons unsalted butter, in pea sized pieces
• 1 cup flour
• 1 teaspoon baking powder
• 1 pinch salt
• 1 pinch sugar
• 1/4-1/2 cup milk

Recipe

• 1 add stock, water and lamb to pot, bring to a boil then cover and simmer for an hour.
• 2 soak watercress in cold water for 10 minutes. (this removes bitterness) squeeze out moisture and break into pieces. set aside.
• 3 add kumara, onion, green onion and tomatoes to stock and simmer for 15 minutes.
• 4 remove lamb and chop into pieces. return meat to stock and boil for 5 minutes. add salt and watercress and simmer for 15 minutes.
• 5 meanwhile make the doughboys. cut butter into dry ingredients until it resembles coarse cornmeal. stir in enough milk to make a stiff, slightly sticky dough.
• 6 drop either teaspoon or tablespoon sized amounts of the doughboy mixture into the the boiling pot, cover and cook for about 10-15 minutes. don't lift lid while cooking. larger doughboys will take a bit longer.
• 7 serve with a garnish of chopped cilantro.