Sear the beef

• Heat oil in a stockpot over high heat.
• Add the beef cubes and sear until browned on all sides.
• Remove the beef and set aside.

Soften the aromatics

• Lower the heat and add the onion.
• Cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Toast the spices

• Add the ground coriander, ground ginger, paprika and chilli powder.
• Stir constantly to toast the spices without burning.

Simmer the stew

• Return the beef to the pot.
• Pour in the beef stock and season with salt and black pepper.
• Bring to a boil, then cover and simmer gently until the beef is tender.

Make the garlic butter

• Mix the softened butter with the minced garlic, chopped coriander and a pinch of salt.

Bake the garlic bread

• Spread the garlic butter over the bread slices.
• Bake until golden and crisp.

Finish and serve

• Stir the yoghurt and the vegetables into the stew and heat through.
• Serve the stew hot with the garlic bread.