Heat the 2tsp of oil in a sufuria and Add the diced onions, garlic and curry powder and stir.
Add the beef and beef cubes into the mixture.
Add salt, pepper and tomatoes and stir
Pour water, stir and leave it to simmer for 30-40 minutes.
Add coriander leaves and stir.
Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.
Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.
Remove from heat and allow to cool somewhat.
Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.
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