M' Chuzi Wa Nyama




In a wok, heat up the oil and fry the finely sliced onions together with the garlic, salt, turmeric, chilli powder and curry powder until the onions are soft.

Add the beef and fry lightly.

Add the water and lemon juice, cover tightly and simmer for 1 hour.

Dissolve the cornstarch with two tablespoons water, add to the wok stirring constantly until the sauce becomes thick.

Serve with the rice and with mall bowls with the fry onion slices, mango chutney, shredded coconut, orange sections, banana slices and sambals.