This recipe works just as well with different types and cuts of meat, including lamb forequarter chops, blade steak and osso bucco. Also, use whatever vegetables you have access to. This is s great recipe to use up all those vegetables that are getting a little old and need to be used up.
Heat slow-cooker to high or heat Dutch oven on stove top.
Coat meat with flour.
Add about 50 ml olive oil to the slow-cooker or Dutch oven, then add meat and brown over high heat (should take about 4-5 mins.)
Add chopped leeks, onion, curry paste, cumin and coriander and cook for a further 2-3 mins.
Add the potatoes, pumpkin, carrots, broccoli and mushrooms.
Add beef stock, tomato, red wine, and salt and pepper to taste. Mix ingredients and add the bay leaves.
Cover and cook until meat falls off the bone (low setting on slow-cooker about 4-5 hours, or on the high setting in a slow cooker or in the Dutch oven at about 150°C it will take 3-4 hours)
Make the dumplings by mixing the self-raising flour, melted butter, parsley and 2 tbsp of parmesan with enough milk to combine. Season with salt and pepper
Tip mixture onto a floured surface and work into a ball. Divide dough into 12-18 pieces and roll each into a small ball.Preheat oven to 180 degrees C.
Transfer slow-cooked meat/vegetable to an oven proof cooking container. Place dumplings evenly over the surface of the slow-cooked mixture, sprinkle the paprika and remaining parmesan over the dumplings, cover and place in the preheated oven.
After 10 minutes, remove the lid and allow to cook for a further 20 minutes uncovered.