Dumplings: Sift all the dry ingredients into a bowl. Add water and knead. Do not add more water if it looks dry, just continue kneading until combined. Cover the dough and let it rest at a warm place for about 30-45 minutes. Make round balls the size of a golf ball. Stew: Heat the oil in a big saucepan, throw in the onions. Add the lamb pieces stirring with a wooden spoon to lightly brown. Add the spices, chutney, split peas and herbs. Dissolve the stock cube in 500ml warm water and add to the stew. Simmer at low heat for 15-20 minutes. Add the potatoes, carrots and neatly place the dumpling balls on top of the stew. Simmer for 30 minutes.