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Spicy Lamb and Bacon Dumplings
600g Lamb mince
1 medium white onion, peeled and finely chopped
5-6 rashers smoked streaky bacon, rind removed, finely chopped
50ml vegetable oil
8 sage leaves, shredded
1 teaspoon Tabasco sauce (or some similar hot sauce)
100g fresh breadcrumbs
50ml extra virgin olive oil
10 medium sized tomatoes cut into 1cm chunks
3 branches of basil, leaves removed but use both leaves and stem
1 teaspoon sugar
1 teaspoon salt
Heat up a deep frying pan or saucepan, that has a tight fitting lid, and pour in half the vegetable oil. Add the bacon and onion and sauté for 4-5 minutes to colour the onion. Add the sage, Tabasco sauce and some salt and pepper and cook for a further minute.
Tip the mixture into a bowl and allow to cool, then mix in the mince. Divide the lamb mixture into 12 balls and roll them in the breadcrumbs.
Wipe the frying pan clean, then place it back on the heat and add the remaining vegetable oil. Fry the dumplings to colour them evenly all over then remove them from the pan.
Keep the pan on the heat and add the olive oil. When it is hot, tip in the tomatoes and stir for a minute. Stir in the basil stem and leaves, sugar and salt. Return the dumplings to the pan and simmer with the lid on for approximately 12 minutes or until the dumplings are cooked, turning them over half way through.
Adjust the sauce for seasoning and remove the basil stems, then serve the dumplings and their sauce with either plain boiled rice or mashed potato.
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