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400g can kidney beans, drained, rinsed
DUMPLINGS2 cups self-raising
n Per serve: 3321kJ; protein 71g; total fat 22.5g (sat. fat 6g); carbs 71g; sodium 1400mg;
GI estimate low
1 Heat olive oil in a flameproof ovenproof casserole dish on medium heat. Add onion, garlic, coriander stalks, cumin, cardamom and chilli. Stir to combine and cook for 1 minute. Add steak, stir to combine and cook for 2-3 minutes. Add tomato paste, stir to combine and cook for 2-3 minutes.
2 Add tomatoes, sugar and stock, and stir to combine. Cover and simmer for 1½ hours or until meat is very tender and liquid is thickened. Add kidney beans to casserole for the last 10 minutes of cooking time.3 To make dumplings, preheat oven to 200°C. Put flour in a medium mixing bowl. Add coriander and stir to combine. Make a well in the centre of dry ingredients, add oil and water, then stir to form a soft dough. Spoon Tbsps of dough on top of casserole, then bake for 12-15 minutes or until dumplings are well risen and golden.