Soak the biltong slices in 250ml hot water and set aside until needed.
In a large pot, heat half the oil and sear the beef cubes over a high heat to brown them on all sides. Remove from the pan and set aside.
To the same pan, add the remaining oil and gently fry the onion and ginger until the onion is soft. Stir in the garlic and cook for another minute, without allowing it to brown.
Add the Rajah All-In-One Curry Powder, mix well, then return the browned beef cubes to the pot.
In a separate jug, whisk 30ml (2 Tbsp) KNORR Rich Beef and Tomato Soup powder into 500ml water. Add this mixture to the pan, along with the biltong slices and the water you soaked them in.
Bring to the boil and add the peanut butter, crumbled Knorrox Stock Cube and tomato paste. Stir well, cover and simmer for about an hour, or until the meat is soft.
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Into the pot add the biltong slices and the water you soaked them in along with the 500ml water.
Bring to the boil and add the peanut butter, Knorrox stock cube and tomato paste. Stir well, cover and simmer for about an hour, or until the meat is soft. In the last 10 minutes add the chopped tomatoes to the pot and allow to cook until slightly soft.
Dissolve the Knorr Rich Beef and Tomato soup powder in some water to make a paste and stir into you simmering stew and allow to thicken.
Garnish with parsley and peanuts and serve hot with pap or yellow rice, plus creamed or steamed fresh spinach.