In a Dutch oven, brown roast on all sides in 2 tablespoons of the butter.
Add tomatoes and onion, cover tightly, and simmer over low heat for 2 hours.
Stir in curry powder, 1 teaspoon of the salt, sugar and Worcestershire sauce.
Cover and simmer an additional 30 minutes.
Remove roast to a heated plate and keep warm.
Bring liquid in Dutch oven to a boil, adding hot water if necessary (I find that the tomatoes lend enough liquid).
Blend together flour, baking powder, the remaining 1 teaspoon of salt, and dried parsley.
Cut in the remaining 2 tablespoons of butter, then stir in milk and pimiento until just moist.
Drop dumpling batter by the tablespoonful into the boiling liquid, then bring temperature to low, cover and simmer for about 15 minutes.
To serve, place dumplings around roast and drizzle with a bit of the pan juices.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	571.43 Kcal (2392 kJ)
Calories from fat	296.96 Kcal
		% Daily Value*
Total Fat	33g	51%
Cholesterol	78.26mg	26%
Sodium	1833.4mg	76%
Potassium	674.71mg	14%
Total Carbs	48.1g	16%
Sugars	3.6g	14%
Dietary Fiber	5.57g	22%
Protein	20.11g	40%
Vitamin C	3.2mg	5%
Vitamin A	0.1mg	3%
Iron	4.7mg	26%
Calcium	296.9mg	30%

Amount Per 100 g
Calories	256.36 Kcal (1073 kJ)
Calories from fat	133.23 Kcal
		% Daily Value*
Total Fat	14.8g	51%
Cholesterol	35.11mg	26%
Sodium	822.53mg	76%
Potassium	302.7mg	14%
Total Carbs	21.58g	16%
Sugars	1.62g	14%
Dietary Fiber	2.5g	22%
Protein	9.02g	40%
Vitamin C	1.4mg	5%
Iron	2.1mg	26%
Calcium	133.2mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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