Start by chopping all the herbs very finely. Then fry them in olive oil for 10 minutes or till all the moisture has evaporated.
Sauté a finely chopped onion in a bit of ghee. Then add the beef chunks. Season with salt, pepper, turmeric, fenugreek and tomato puree. Add the herbs.
Fill the pot with water, let it come to a boil, drop the heat to a simmer, cover and let it cook for four hours. Stir it every 30 minutes.
The stew should be ready when the color has changed into a dark olive green. Serve it on a bed of rice and enjoy.
