Heat 2 tablespoons of the oil in a large pan and fry the onion for 3-4 minutes until lightly coloured. Add the beef and fry for another 10 minutes until browned on all sides.
Add the turmeric and cinnamon and cook for another minute. Add the water and bring to the boil. Cover and simmer for 45 minutes stirring every now and then.
Heat the remaining oil in a frypan and then fry the parsley and chives over a medium heat for 2-3 minutes, stirring all the time.
Add the kidney beans and the fried herbs into the beef along with the lemon juice. Season with salt and pepper to taste then simmer the stew for a further 35 minutes to allow the sauce to reduce and thicken slightly.
Once the meat is tender serve on a bed of rice or couscous.