A NOMVEX RECIPE
Kuwaiti lamb gabout dumplings
Meat2 servings≈ 115 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Stewing lamb320 g
- Wheat flour160 g
- Aubergine200 g
- Tomatoes180 g
- Onion120 g
- Garlic8 g
- Dried black lime2 g
- Raisins25 g
- Tomato passata60 g
- Turmeric2 g
- Olive oil20 ml
- Water550 ml
Declared allergenic ingredients: cereals containing gluten. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Knead flour with 80 ml water into a soft dough; rest 30 minutes. Soften half the onion with raisins and enclose the filling in small dough parcels.
Brown lamb with remaining onion and garlic. Add tomato, passata, turmeric, dried lime and 470 ml water; simmer covered about 60 minutes until the meat is tender.
Add dough parcels and diced aubergine; simmer gently for 25 to 30 minutes without vigorous stirring until dough and meat are cooked through.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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