• 4 tablespoons oil
• 1kg lamb
• Flour for coating the meat
• 1 heaped teaspoon garlic
• 1 heaped teaspoon ginger
• 1 heaped teaspoon ground red chilli
• 1 onion diced
• 1 Bay leaf
• 2 Cinnamon sticks
• 4-5 Cloves
• 4-Peppercorns
• 1 beef stock cube
• Salt and pepper to taste
• 1 tin canned tomatoes
• Salt and black pepper according to taste
• Dash of Worcestershire sauce

For the dumplings:

• 1 cup of flour
• 2 teaspoons of baking powder
• 1/4 teaspoon brown sugar
• 1/2 teaspoon salt
• 2 teaspoons margarine
• 1/2 cup milk
• 1/2 teaspoon Italian herbs

Method

1. Place your multi-cooker onto sauté function, add in your oil. Dredge your meat in flour. Place in your pot until meat is browned. Do not overcrowd. You may need to do this in stages. Remove meat from pot and leave aside.
2. Place onions into the pot with whole spices. Add meat back to pot. Add in your garlic, ginger and chilli. Mix well and cook for a few more minutes before adding in your beef stock, worcestershire sauce, tomato and half a cup of water. Season with your salt and pepper
3. Place onto pressure cook function for 30 minutes. Close pot and seal the valve. Once done check that meat is tender. There must still be liquid in your pot for the dumplings.
4. To make the dumplings, place flour, baking powder, salt and sugar into a bowl.
5. Put margarine into your bowl and rub in with your hands until the flour gets crumbly.
6. Add in your herbs and milk, give a good mix.
7. Place small spoon of dumpling mixture into the multi-cooker. Place on pressure cook function for 4 minutes. Seal pot. Once done release pressure and serve immediately.