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Potato Stew

  • 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
  • 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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