spicy mince

Spicy mince and red kidney beans with herbed dombolo. Image: Supplied.

Spicy mince and red kidney beans with herbed dombolo

Each bite of this dish from “What’s for dinner?” is filled with comfort and deliciousness.

spicy mince

Spicy mince and red kidney beans with herbed dombolo. Image: Supplied.

Nothing is better than a dish with a South African twist. This spicy mince and red kidney beans with herbed dombolo is such a recipe. It combines a piquant mince meat dish with a traditional South African dombolo. And it is utterly delightful.

Prepare the spicy mince and red kidney beans as you usually would prepare a minced meat dish. For more information, check out the method below. Then, start with the dombolo recipe. The dombolo contains a dash of herbs to give it that extra delicious flavour.

After preparing the dombolo dough, make dumplings and place them on top of the spicy mince in the pot. Cover with a lid and allow simmering for 15 to 20 minutes until the dumplings are cooked and puffed up.

Placing the dumplings on top of the spicy mince ensures that all the delicious meaty flavours infuse properly with the dumplings. Each bite of this dish is filled with comfort and deliciousness. Let us know in the comments section of this recipe if you have tried out this recipe.

Spicy mince and red kidney beans with herbed dombolo recipe

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Recipe by Dirnise Britz Course: MainCuisine: South AfricanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

Ingredients

  • Spicy mince with red kidney beans
  • 15 ml 15 oil

  • 1 1 onion, sliced

  • 500 g 500 lean beef mince

  • salt and freshly ground black pepper

  • 10 ml 10 Robertsons mince meat seasoning

  • 15 ml 15 Robertsons barbecue spice

  • 5 ml 5 Robertsons paprika

  • 5 ml 5 Robertsons garlic flakes

  • 80 ml 80 fruit chutney

  • 30 ml 30 Worcestershire sauce

  • 1 tin 1 chopped tomato

  • 1 tin 1 red kidney beans, rinsed and drained

  • Dombolo
  • 250 ml 250 cake flour

  • 5 ml 5 baking powder

  • 5 ml 5 Robertsons paprika

  • 1 ml 1 salt

  • 125 ml 125 amasi

  • 50 ml 50 chopped parsley or chives or mixture of the two

  • minted yoghurt

  • 200 ml 200 full-cream yoghurt

  • 30 ml 30 chopped fresh mint

  • 15 ml 15 lemon juice

Method

  • 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 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 2 cm thick rounds.
  • Pinch each round in half to create two dumplings and place all the dumplings on top of the spicy mince.
  • Place the 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.

Notes

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