| How To Cook: |
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1. Bone the meat and cut into convenient-sized pieces.
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2. Put in a large pan with the onion and peppercorns, cover with cold water, bring to the boil and simmer gently until tender.
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3. Meanwhile soak the tamarind in ¾ pint warm water for about 20 minutes, squeeze well, and then mix with the sugar and cloves and put aside.
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4. Strain 1 breakfast cup of the mutton broth into a separate saucepan, season, bring to the boil and stir in the flour, adding enough to give a thick paste.
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5. Continue to cook, stirring, until the flour is thoroughly cooked-about 10 minutes. Let the dough cool, and then work in the beaten egg.
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6. Break off small pieces of dough, shape them lightly into dumplings and put into the stew, with the spiced tamarind juice or the vinegar.
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7. Cook for a further 10-15 minutes, until the dumplings are light and fluffy.
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