Mutton and dumplings (mouton et boulettes)

Instructions

1. Season the mutton pieces with the salt, pepper and allspice, then coat them in flour.
2. Brown them in the hot oil in small batches, about 5 minutes per batch, then set aside.
3. In the same pot, sauté the onion, garlic and sliced carrots for 5 minutes.
4. Return the meat, add the tomato purée, soy sauce and thyme, then cover with stock.
5. Cover and simmer gently for 1 hour 30 minutes, until the meat is tender.
6. Make the dumplings by mixing flour, baking powder and salt, then add cold water to form a soft dough. Shape into small balls by hand.
7. Drop the dumplings onto the bubbling stew, cover and cook for 15 minutes without lifting the lid. Serve straight away.