Chrissie’s beef curry with dumplings
Serves 4-6
45ml oil
10ml chopped ginger
10ml chopped garlic
15-20ml curry powder
5ml turmeric
5ml ground all spice
2-3 cinnamon sticks
15ml cardamom pods 1kg beef shin, cubed
45 ml tomato paste
50g chilli beef and green pepper soup powder
50g chakalaka soup powder
1 litre of water
2 large carrots, peeled and chopped
2 potatoes, peeled and chopped
2 onions, peeled and chopped saltandpepper
chopped coriander to serve
DUMPLINGS
10g instant yeast
15ml sugar 1 litre of warm water
1kg white bread flour
10ml salt
15ml sun flower oil
CURRY: Heat the oil and fry the ginger, garlic, curry powder and spices for 2 minutes.
Add meat and fry until coated with spice mixture.
Stir in the tomato paste and soup powder. Add the water and bring to the boil.
Add the vegetables and simmer, covered, until the meat is soft, about 2 hours. Add more liquid if needed. DUMPLINGS: Mix the yeast, sugar and 250ml of the warm water. Sprinkle with 15ml of the flour and leave to become frothy.
Put the remaining flour and salt in a bowl. Add the oil to the yeast mixture and then add to the flour with enough warm water to make a dough that is not too stiff. Knead well.
Cover and leave to rise in a warm place until doubled in size.
Pull small balls of dough from the bowl and roll into balls. Place on top of the stew.
Cover and steam for 20 minutes.