• 2 tablespoons vegetable oil
• 1 medium onion or 125 g, finely chopped
• 2 cloves garlic, crushed
• 400 g lean lamb, cut into cubes
• 5½ cups water or 1375 ml
• 2 cubes MAGGI® Chicken Less Salt Bouillon
• 2 medium tomatoes or 300 g, peeled and cut into cubes
• 2 tablespoons tomato paste
• 5 medium zucchini or 500 g, cut into big cubes
• 1 carrot or 150 g, cut into big cubes
• 1 tin canned chickpeas or 400 g, drained
• ½ teaspoon ground cinnamon

Preparation

Heat oil in a large saucepan, cook garlic and chopped onions for 3-4 minutes or until they become tender. Add lamb cubes and fry for 6-8 minutes or until meat becomes brown in color.

Add water and MAGGI® Chicken Less Salt Bouillon cubes then bring to boil and simmer for 1 hour 15 minutes or until lamb becomes tender.

Add the tomato cubes, tomato paste, zucchinis, carrot and chickpeas. Simmer for 20-25 minutes or until zucchinis become tender. Season with cinnamon powder and serve.

Serve with steamed rice.