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Heat the oil in a large pot and fry the onion and green pepper until soft.
Add the Rajah Medium Curry Powder and tomato, and fry for 2 minutes stirring continuously to release the flavour and aroma.
Add the beef chuck and fry until well browned.
Add the carrots, potatoes, Knorrox Beef Stock Cubes and water, stir well and bring to the boil.
Simmer with the lid on for 40 minutes, stirring occasionally.
Mix the Knorrox Beef Soup with the water to form a smooth paste and stir into the sishebo. Simmer for 5 minutes to thicken.
Serve with savoury rice and coleslaw.