Dumpling with Beef

I know that word dumpling is not wat you think it is , its a small savory ball of dough (usually made with suet) which may be boiled, fried, or baked in a casserole. its easy to make lets start

INGREDIENTS

• 1 cup flour

• 1 T garlic-and-herb seasoning

• 1 t dried thyme

• 2 t chermoula spice

• Sea salt and freshly ground black pepper, to taste

• 1 kg short ribs cut into pieces short ribs from Taste of Africa

• 2 T canola oil

• 1 T butter

• 125 g bacon from Taste of Africa , cut into pieces

• 2 onions, thinly sliced

• 2 garlic cloves, finely grated or crushed

• 1 green pepper, cored and diced

• 4 leeks, rinsed and finely chopped

• 6 T tomato paste

• 4 cups beef stock

• For the dumplings:

• 270 g flour

• 50 g bran

• 3½ t baking powder

• ½ t salt

• 2 t sugar

• 2 T butter

• ¾ cup milk

COOKING INSTRUCTIONS

Mix the flour with the garlic-and-herb seasoning, thyme, chermoula and seasoning. Toss the meat in the seasoned flour until well coated. Heat the oil and butter in a pan and seal the meat until slightly golden. Add the bacon and cook for 1 minutes over a high heat , stirring continually. Add the onion, garlic, green pepper and leeks and cook for 5 minutes until the vegetables are slightly soft. Stir in the tomato paste and cook for 5 minutes. Cover with beef stock and bring to the boil. Simmer for 1½ hours, or until soft. The gravy should also have thickened. To make the dumplings, mix the dry ingredients together, then rub in the butter. Add the milk and knead to form a dough. Divide into 8–10 portions and shape into balls. Drop the dumplings into the pot , cover and cook over a low heat for 10–15 minutes. Serve with your choice of vegetables if you like

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