• 2 tablespoons vegetable oil
• 2 medium onions or 300 g, finely chopped
• 2 cloves garlic, crushed
• 1 tablespoon grated ginger
• ¾ tablespoon ground coriander
• ¾ tablespoon ground turmeric
• 1½ teaspoons ground cumin
• 2 small green chili peppers, seeded and chopped
• 750 g lean beef, steak, cut into cubes
• 4 medium tomatoes or 600 g, peeled and cut into cubes
• 3½ cups water or 875 ml
• 4 tablespoons MAGGI Coconut Milk Powder
• 2 cubes MAGGI® Chicken Less Salt Bouillon

Preparation

Heat oil in a large pan, add and cook onions over medium heat for 4-5 minutes or until golden.

Add garlic, ginger, coriander, turmeric, cumin, and green chilies. Cook ingredients for 1 minute.

Add meat pieces and cook over medium high heat with stirring for 3-4 minutes. Add tomatoes and cook for 5 minutes.

Combine water and MAGGI Coconut Milk powder, then add to the pan, add MAGGI® Chicken Less Salt Bouillon cubes. Cover and simmer over low heat for 1–1½ hours or until meat is tender.

Serve with cooked rice.