Name: Apricot-and-rose harissa slow-cooked lamb gyros
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: serving
Cuisine: Main Meals
Ingredients: deboned leg of lamb approximately 1.5 kg ,sea salt and freshly ground black pepper, to taste ,olive oil 4 T ,shallots, peeled and halved 6,garlic cloves, crushed 6,bay leaves 4,beef stock 3 cups ,apricot harissa 1 T ,small chillies, halved 2,of rose-water a dash ,sliced tomato, for serving ,pickled red onion, for serving ,diced cucumber, to serve ,fresh coriander, for serving ,For the flatbread: ,flour, plus extra for rolling 150 g ,yoghurt 250 g ,of salt a pinch ,harissa, for serving

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Inyama namadombolo (lamb shin with dumplings)

Serves 5

Difficulty Easy

Prep Time 2 hours

Cooking Time 1 hour 30 minutes

Ingredients

For the dombolo:

1 kg cake flour
2 t salt
2 1/2 cups lukewarm water
1 T sugar
1 x 10 g packet dry active yeast
4 T butter, melted

For the inyama

1 kg lamb shin
sea salt and freshly ground black pepper, to taste
oil, for frying
2 onions, chopped
1 T ginger-and-garlic paste
2 t garam masala
2 large tomatoes, blended
2 beef stock cubes
2 bay leaves
2 litres water
3 large carrots, cut into chunks
4 large baby marrows, cut into chunks

Method

1. To make the dombolo, mix the flour and salt. In a separate bowl, mix the water, sugar and yeast. Cover and set aside until the yeast starts to rise, about 15 minutes.
2. Once the yeast has risen, whisk in the melted butter and slowly add the dry ingredients. Mix until a stiff dough starts to form.
3. Knead for 8–10 minutes, or until smooth. Place in a greased heatproof bowl, then allow to it rise until it has doubled in size.
4. Season the meat with salt and pepper. Add a generous amount of oil to a large saucepan, then seal the meat for 1 minute on each side. Add the onions and ginger-and-garlic paste and sweat until soft and lightly browned.
5. Add the spices and cook for 2 minutes. Deglaze the pan with the tomatoes, then add the stock cubes and bay leaves. Cook over a medium heat for 5 minutes.
6. Add the meat and water. Increase the heat to high and, once it starts boiling, reduce to a simmer and cook for 1 hour, stirring often. Once the liquid has reduced by half, add the vegetables. Portion the dumpling dough into five pieces and cook in the stew, until the dough is cooked. To test if it's cooked run a skewer or toothpick, when it comes out clean it means it's cooked.

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Photograph: Toby Murphy
Styling: Khanya Mzongwana

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Ingredients

Method