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Ingredients 17 items

  • 2 tablespoons Olive oil
  • 2 medium onions or 300 g, sliced
  • 750 g lean beef, cut into cubes
  • 3 cloves Garlic, crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 5 Tomatoes or 700 g, peeled and chopped
  • 2 cups Water or 500 ml
  • 1 bay leaf
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 medium Potato or 200 g, cut into cubes
  • 3 medium Carrots or 300 g, chopped into cubes
  • 1 stick celery, sliced
  • 1 small eggplant or 150 g, cut into cubes
  • 2 tablespoons fresh parsley, chopped

How to prepare

  1. Warm olive oil in a large pan, add and cook onions for 4 minutes until tender. Add meat cubes and cook over medium heat until lightly browned.
  2. Add garlic, season with spices and stir for 1 minute.
  3. Add chopped tomatoes, water, bay leaf and MAGGI Less Salt Chicken Stock cubes and bring to a boil. After boiling, cover and cook over low heat for 1 hour or until the meat becomes almost tender.
  4. Add potato cubes, carrot cubes, celery slices and eggplant cubes. Simmer for another 20 minutes or until the meat and vegetables are cooked.
  5. Stir in the chopped parsley and serve with cooked rice.

Nutritional informations

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