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Heat oil in a large saucepan and fry onions for 4-5 minutes. Add garlic, ginger and carrots and fry for 2 minutes. Add minced meat and cook for 8 minutes or until golden brown.
Add turmeric, curry powder, flour and stir for 2-3 minutes.
Add tomatoes, water and MAGGI Less Salt Chicken Stock cubes. Bring to boil and simmer for 10-15 minutes.
Serve with the cooked pasta.
Per Portion of 300g
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