Serves: 4
Preparation time: 20 minutes
Cooking time: Approximately 2 hours

Ingredients:

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 English 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

Method:

1. Preheat the oven to Gas mark 3, 170°C, 325°F.
2. 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.
3. 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.
4. During the last 20 minutes of cooking drop the dumplings into the casserole and cook uncovered for the remaining cooking time.