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Spicy Beef with Amasi dumplings

A traditional favourite. As seen on Expresso Morning Show or Afternoon Express on SABC 3. Recipe by Nicole Snelling

INGREDIENTS

Stew:

  • 500g beef stew chunks
  • 1 L beef stock
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 chili, chopped
  • 1 tablespoon oil
  • 1 tablespoon curry powder
  • 1 teaspoon cumin powder
  • Salt and pepper

 

 

Dumpling dough:

  • 1 cups white bread flour
  • ¼ cup maize meal
  • 2/3 cup Clover Amasi
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon dry yeast
  • 1 teaspoon salt

Method

Stew:

  1. Bring a large saucepan to a medium-high heat.
  2. Add the oil and onion and allow to cook for 3 – 4 minutes, until lightly browned.
  3. Add garlic, chili and spices and allow to cook for a further 2 minutes.
  4. Add the meat and beef stock, cover with the lid and allow to cook for 1 hour and 30 minutes. Add more water if necessary.
  5. In the meantime, make the dumpling dough.

 

Dumpling dough:

  1. Add all the ingredients into a mixing bowl and mix well to combine.
  2. Knead the dough on a floured surface for 5 minutes until soft but firm.
  3. Place the dough in a greased bowl, cover with cling film and allow to rise for 30 – 40 minutes.
  4. Roll the dough into golf ball-sized balls and place them on top of the beef stew.
  5. Cover with a lid and allow to steam for 10-15 minutes.