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 chili peppers, green, 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
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.