Potato Stew

Ingredients

• 2 cups oil for deep frying
• 2 medium potatoes or 500 g, cut into cubes
• 1 medium onion or 150 g, finely chopped
• 2 tablespoons vegetable oil
• 300 g minced beef
• 1 clove garlic, crushed
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 3 cups water or 750 ml
• 2 cubes MAGGI® Chicken Bouillon
• 2 tablespoons tomato paste
• ½ tablespoon fresh parsley, chopped

Preparation

• Deep fry potato cubes until almost golden. Remove and place on kitchen paper to absorb excess oil.
• Heat oil in a large saucepan, cook onion for 4-6 minutes or until golden. Add minced beef and garlic and cook for 6-8 minutes or until golden.
• Add cinnamon, black pepper, water, MAGGI® Chicken Bouillon cubes and tomato paste. Bring to boil and simmer for 15 minutes.
• Add the fried potato and simmer for 6-8 minutes. Sprinkle parsley and serve.
• Serve with vermicelli cooked rice.

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