Slow cooked meats, yummy. This has a little heat from the chilli but it isn’t too spicy. You will need a flameproof, ovenproof casserole dish – I have a cast iron casserole dish. You need this as you cook the casserole on the stove top initially, then put it in the oven to cook the dumplings. I usually cook the casserole the day before I need it and leave it in the fridge overnight, as the flavours intensify overnight, and just reheat it and cook the dumplings on the day I want to eat it.
Casserole:
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, chopped
1 kg gravy beef, cut into 2cm cubes
2 tsp cumin
2 tsp cardamon
1 tsp ground coriander
1 tsp ground chilli or chilli flakes
400g can diced tomatoes
1 cup beef stock
2 tbsp tomato paste
400g can drained red kidney beans
1 cup frozen peas.
Dumplings:
2 cups sifted gluten free self raising flour
2 pinches salt
Handful coriander leaves and stalks, chopped
1 tbsp olive oil
1 cup warm water
Heat oil, cook onion, garlic and spices for one minute. Add steak, stir and brown the meat. Add the tomato paste, cook 2 – 3 minutes. Add tomatoes, sugar and stock and stir well. Cover and simmer for 1 & 1/2 hours. Add kidney beans, cook ten minutes. Add peas and stir.
Preheat oven to 180 celcius fan forced – 200 if not.
Put flour and coriander into a bowl. Make a well in centre, add oil and water. Spoon tablespoonfuls onto top of casserole and roll over to coat. Cook in oven for 12 – 15 minutes or until dumplings have puffed up and a bit and are cooked.