Stew:

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500g diced cubed beef

1 tbsp vegetable oil

1 onion

3 cloves garlic

1 tsp ground black pepper

1 tsp salt

1 chicken stock cube

1 tsp smoked paprika

2 tsp curry powder

½ tsp ground turmeric

½ cup water

½ red bell pepper

½ green bell pepper

½ yellow bell pepper

Handful of diced spring onion

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Malawah:

½ tsp ground cardamon

1 egg

1 cup whole milk

1 cup plain flour

1 tbsp sugar

1 tsp salt

25g butter

Vegetable oil

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1. Heat up the vegetable oil and add your diced onion to a large stew pot. Cook for 5 minutes on a medium heat, then add your diced beef. Season with salt and pepper, then cover and cook for 10 minutes.

2. You now should have a good amount of liquid in the pot at this point, its time to add the bullion cube, diced garlic, smoked paprika, turmeric and curry powder. Mix well, add ½ cup of water, then cover for 30 minutes.

3. To make your Malawah, combine all the ingredients in a large bowl (apart from butter and veg oil) and whisk until well combined, and you see no lumps. Heat up a skillet or non stick pan and add your butter, once melted slowly add a ladle of your mixture into the center of the pan. Mix in a circular motion until you can see through the crepe. Cook for a minute, then flip, cook for a further minute then remove.

4. Finally, remove the lid from the stew, add the diced bell peppers and cook uncovered for a further 5 minutes or until the stew thickens up nicely. Add some chopped coriander and spring onion, mix well. Taste and adjust salt levels to your preference, and enjoy :)