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Heat half the quantity of oil in a large pan, add and cook onions on medium heat until golden, add turmeric and cook for 2 more minutes.
Add meat cubes and stir over high heat until meat changes color and begins to turn brown.
Add water, MAGGI Chicken Stock cubes, then bring to boil, cover and simmer for 30 minutes.
Add beans and simmer for another 40 minutes or until meat is tender.
Heat the remaining oil in a pan, add and fry the potato pieces until lightly brown, add spring onions, spinach, coriander, parsley, chives and fenugreek. Fry for another 3-4 minutes.
Add potato mixture to meat stew, add dried limes, cover and simmer for another 10 minutes.
Adjust seasoning with pepper and salt.
Serve with white rice.
Per Portion of 300g
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