30 ml oil
2 onion, sliced
1000 g lean beef mince
salt and freshly ground black pepper
20 ml Robertsons mince meat seasoning
30 ml Robertsons barbecue spice
10 ml Robertsons paprika
10 ml Robertsons garlic flakes
160 ml fruit chutney
60 ml Worcestershire sauce
2 tin chopped tomato
2 tin red kidney beans, rinsed and drained
Dombolo
500 ml cake flour
10 ml baking powder
10 ml Robertsons paprika
2 ml salt
250 ml amasi
100 ml chopped parsley or chives or mixture of the two
Minted Yoghurt
400 ml full-cream yoghurt
60 ml chopped fresh mint
30 ml lemon juice
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.
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