Traditional Matazeez

1
Make the matazeez broth. Set a large saucepan over a medium-high heat and add the oil. Brown the meat on all sides then remove from the pan. Cook the onion, garlic and chilli for 2-3 minutes until starting to soften, then mix in the spices.
2
Add the sieved tomatoes and tomato paste along with 350ml water. Bring to the boil then add the vegetables and return the meat to the pan. Cook for 35-40 minutes or until the meat and vegetables are tender.
3
While the broth cooks, make the dumplings. Put the flour, salt and oil in a bowl. Slowly add the water, mixing all the time to create a dough. Cover for 20 minutes.
4
Dust your work surface with flour and tip out the dough. Knead for 2 minutes then roll into a thin circle. Use a cookie cutter to stamp our circles, then cook in the matazeez both. It should take 8-10 minutes to cook the dumplings.

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