CAPITOL LAMB STEW WITH PLUM DUMPLINGS

SERVES 8

Lamb stew with plums was mentioned several times throughout the trilogy. Katniss first fell in love with it in the Capitol, before the 74th Hunger Games. Later, she was relieved to have some sent in while she was in the Arena. In yet another instance, she found canned lamb stew with plums when gathering supplies.

Here is a version of that stew. The plum dumplings are an unusual addition that makes a wonderful presentation and is sure to please guests.

LAMB STEW:

1 POUND LAMB STEW MEAT, CUBED

¼ TEASPOON SALT, DIVIDED

¼ TEASPOON BLACK PEPPER, DIVIDED

2 TABLESPOONS CANOLA OIL

2 CUPS BEEF BROTH

1 CUP RED WINE

2 CLOVES GARLIC, MINCED

1 TABLESPOON FRESH THYME, CHOPPED

1 BAY LEAF

2 CUPS PEELED, SEEDED AND SLICED BUTTERNUT SQUASH

1½ CUPS ENGLISH PEAS

1 CUP PEELED, SLICED PARSNIPS

1 CUP SWEET POTATOES, PEELED AND CHOPPED

1 CUP SLICED CARROTS

1 MEDIUM ONION, THINLY SLICED

½ CUP SOUR CREAM

3 TABLESPOONS ALL-PURPOSE FLOUR

DUMPLINGS:

4 LARGE RED POTATOES, PEELED

1 TABLESPOON BUTTER

2 CUPS ALL-PURPOSE WHEAT FLOUR

1 EGG

1 PINCH SALT

16 ITALIAN PRUNE PLUMS, PITTED AND LEFT WHOLE

16 TEASPOONS WHITE SUGAR, DIVIDED

LAMB STEW:

Season the lamb with salt and pepper.

Heat the oil in a Dutch oven and brown the lamb meat on both sides on high heat. Don’t overcrowd the pot.

Next, drain the fat and add the broth and wine.

Add the garlic, herbs, salt and pepper.

Bring to a boil then reduce heat, cover and simmer for 20 minutes.

Add the vegetables, bring to a boil, then reduce heat again and simmer 30 minutes, or until the vegetables are tender.

In a bowl, blend the sour cream and flour and slowly add half of the stew broth, stirring constantly.

Add the sour cream blend to the pot and take out the bay leaf, then cook on medium low until desired thickness.

DUMPLINGS:

Boil the potatoes until tender, allowing ample time to cool in a strainer. The potatoes need to be dry to form a dough.

After they cool, push them through a ricer into a bowl. (If you do not have a ricer, gently break up with a fork or use a cheese grater.)

Add butter to the potatoes and let it melt. Add the flour and mix until completely blended.

Add egg and salt.

Knead until the mixture becomes a dough (use plenty of flour on your surface to prevent sticking). Dough should be soft and not sticky.

Cut dough into quarters and then fourths (makes 16 pieces).

Roll each portion into a ball, then roll the ball out on your floured surface.

Make a 3½-inch circle.

Place the pitted plum in the middle, sprinkle it with a teaspoon of sugar and seal the dough around it. Repeat until you have 16 dumplings.

Lightly salt a pot of water and bring to a boil using medium heat only.

Add dumplings and stir gently to make sure none stick together. (Cook in batches of 4 if your pot is not big enough.)

After they rise to the top, allow about 5 more minutes of cooking and remove dumplings.

Serve dumplings directly on top of stew, or on the side.