Beef and Beer Masala with Onion Bhaji Dumplings
A great Indian dish to rival any take-away, with cubes of beef in a masala sauce made with lager and added vegetables like spinach and cauliflower finished with home-made onion bhaji dumplings to die for.
- 450g/1lb lean braising or stewing cubes
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 30ml/2tbsp curry paste
- 150g/5oz cauliflower, cut into florets
- 75g/3oz spinach
- 15ml/1tbsp tomato ketchup
- 300ml/½pint beer
For the Dumplings
- :5ml/1tsp oil
- 2 onions,peeled and sliced
- 175g/6oz self-raising flour
- 75g/3oz low fat spread
- 30-45ml/3-4 tbsp water
- Preheat the oven to Gas mark 3, 170°C, 325°F.
- Place the place the beef, onion, garlic, curry paste, cauliflower, spinach and tomato ketchup in a large casserole dish. Pour over the beer, mix well, cover and place into a preheated oven for approximately 2 hours, stirring halfway through.
- Meanwhile make the dumplings. Heat the oil in a pan and cook the onions for 10 minutes until softened and golden brown, allow to cool slightly. Place the flour in a bowl and rub in the low-fat spread. Add the onions and water and mix until a smooth dough is formed. Divide into 8 balls.
- During the last 20 minutes of cooking drop the dumplings into the casserole and cook uncovered for the remaining cooking time.