Brown the meat in the olive oil in a heavy-based pot. Once browned, remove the meat and add the onions. Fry until golden and add the garlic and coriander seeds. Cook until the garlic releases its aroma. Return the meat to the pot, and season with white pepper and salt. Just cover the meat with stock and/or water and bring to a simmer. Cover with a cartouche (paper or silicone lid) and cook as slowly as possible, 3–4 hours, until the meat is tender.
Once cooked, it is always best to refrigerate a stew overnight to allow the flavours to mature. The next day, when ready to serve, add the stew to a pot and bring to a simmer. Make sure that there is enough liquid in the pot to cover the solids sufficiently. Then add the raw dumplings – make sure that the liquid covers the dumplings halfway. Cover with a lid and let them steam for 20 minutes or until cooked through.
Line a tray with coarse salt and place the baby onions on top.
To assemble, ladle
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