Ingredients
15ml oil
1 onion, sliced
500g lean beef mince
salt and freshly ground black pepper
10ml Robertsons mince meat seasoning
15ml Robertsons barbecue spice
5ml Robertsons paprika
5ml Robertsons garlic flakes
80ml fruit chutney
30ml Worcestershire sauce
1 tin chopped tomato
1 tin red kidney beans, rinsed and drained
Dombolo
250ml cake flour
5ml baking powder
5ml Robertsons paprika
1ml salt
125ml amasi
50ml chopped parsley or chives or mixture of the two
Minted Yoghurt
200ml full-cream yoghurt
30ml chopped fresh mint
15ml lemon juice
Method
Heat the oil in a saucepan on medium heat, add the onion and cook until the onion is soft.Turn up the heat, add the mince and stir, breaking it up as you stir. Season with salt and pepper and add the Robertsons Spice for Mince, Robertsons Barbecue Spice and Robertsons Paprika.
Add the Robertsons Garlic Flakes, chutney, Worcestershire sauce, chopped tomato and the beans. Simmer for 5 minutes on low heat with the lid on. To make the dombolo, sift together the flour, baking powder, Robertsons Paprika and the salt.
Add the herbs to the amasi and stir through the dry ingredients – use a knife – to form a soft dough. Transfer the dough to a floured work surface and shape dough into a thick sausage, cut out 2cm thick rounds.
Pinch each round in half to create two dumplings and place all the dumplings on top of the spicy mince. Place lid on the saucepan and simmer for 15-20 minutes until the dumplings are cooked and puffed up.For the minted yoghurt, combine all the ingredients together. Serve with the minted yoghurt.
Recipe from What’s for Dinner.
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