Instructions

1. Roughly chop the onion and mince the garlic
2. Heat 2 tbsp oil in a large, non-stick pan and add the onion, garlic and beef
3. Cook for 5 minutes, stirring frequently, until the beef has browned on each side
4. Add the turmeric, fenugreek and cinnamon - stir to coat the meat and cook for 1 minute
5. Pour in the water and bring to the boil - once boiling, reduce to a simmer and cover the pan
6. Cook for 40 minutes, stirring frequently
7. In a separate pan, heat 1 tbsp oil, and add the parsley and chives - cook over medium heat for 3 minutes, stirring frequently
8. Drain the tin of kidney beans and rinse - then add them to the beef stew with the fried chives and parsley and lemon juice
9. Season with some salt and pepper
10. Continue to cook for a further 40 minutes, until the beef is tender
11. Serve on a bed of rice with some crusty bread (Optional)