PORK STEW WITH DOMBOLO

SERVES 4-6, PREP TIME: 30 MIN, COOKING TIME: 1H 30 MIN

30ml (2 tbsp) olive oil 1kg stewing pork 1 onion, chopped 2 carrots, peeled and chopped 30ml (2 tbsp) garam masala 5ml (1 tsp) 1 tsp paprika 30ml (2 tbsp) curry powder 2 garlic cloves, sliced 250g button mushrooms, halved 750ml (3 cups) vegetable stock 45ml (3 tbsp) chopped fresh parsley Salt and pepper to taste For the dombolo: 360g (3 cups) cake flour 5g instant dry yeast 15ml (1 tbsp) sugar 5ml (1 tsp) salt About 2 cups (500ml) warm water 1 Heat oil in a pot, season pork with salt and pepper, then fry in the oil until browned on all sides, you may need to do this in batches. Remove from the pot and set aside. 2 To the same pot, add onions and carrots and sauté until the onions soften. Add garam masala, paprika and curry powder, then sauté for a few seconds to cook the spices. Add garlic and mushrooms and stir to coat in the spices. 3 Return pork to the pot, add stock, season to taste, bring to a simmer, cover and allow to cook for an hour or until the meat is tender. Season with salt and pepper to taste and stir in the parsley. 4 For the dombolo: Place the flour, yeast, sugar, and salt into a bowl and mix together. Slowly add the water, a little at a time until a soft dough forms (you may need more or less water). Tip onto a floured surface and knead until the dough is smooth and elastic (± 10 minutes). Place into an oiled bowl, cover and allow to prove for 30 minutes or until doubled in size. 5 Tip out onto a floured surface and knead to knock out the air, then divide into even pieces (between 6-8) and form into balls. Place the dough balls onto the stew, cover with a lid then simmer over low heat for 20-25 minutes or until dough balls have risen and cooked through.