Shakreyah

How to prepare

1. Boil beef cubes and baby onion in two separate saucepans until they are cooked.
2. Meanwhile, combine low fat yogurt, the crumbled MAGGI Less Salt Chicken Stock cubes, corn flour and egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.
3. Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Pour over the yogurt mix and stir.
4. Drain the cooked beef and baby onion and pour them over the yogurt mix. Stir and serve with steamed rice.