2 tablespoons olive oil
750 g lean beef shanks, cubed
2 cloves garlic, crushed
1 teaspoon ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon dried ginger powder
2½ cups water or 625 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 large carrot or 150 g, cut into small cubes
3 dried limes
1 small dried red chili pepper
2 bay leaves
300 g onions, small size, peeled
200 g leeks, cut into large cubes
1 large potato or 300 g, cut into cubes
Warm olive oil in a large nonstick saucepan, add and cook the meat cubes over medium high heat stirring for 4-5 minutes. Add garlic and spices and cook with stirring for 1 minute.
Add water, MAGGI® Chicken Less Salt Bouillon cubes, carrot cubes, dried lime, dried chili pepper and bay leaves. Bring to boil then cover and simmer over low heat for 1 hour or until the meat is almost tender.
Add onions, leek and potato cubes. Add more water if needed, cover and simmer for another 15 minutes or until meat and vegetables are cooked.
Serve with cooked rice.