• 1 kg lamb, cuts
• 6 cups water or 1500 ml
• 2 tablespoons vegetable oil
• 3 medium onions or 500 g, finely chopped
• 1 tablespoon tomato paste
• 2 large potatoes or 500 g, cut into large cubes
• 5 baby zucchini or 500 g, peeled and cut into thick slices
• 2 medium carrots or 300 g, cut into large cubes
• 4 medium tomatoes or 600 g, chopped
• 3 dried limes
• 2 small green chili peppers, chopped
• 3 cubes MAGGI® Chicken Bouillon
• 1 tablespoon arabic mixed spicess
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 1 teaspoon whole cardamom pods
• ½ teaspoon ground black pepper
• ¼ teaspoon chili pepper, hot
• 4 whole cloves
• 1 medium green bell pepper or 150 g, cut into thick slices
• 1 cup coriander leaves or 75 g, chopped
• 15 loaves markouk bread

Preparation

Place lamb cuts in a large pot, cover with fresh water, and bring to boil skimming froth as it appears. Cover and cook on low heat for 1 hour. Drain and reserve stock.

Heat oil in a large pot, add and cook onions until golden brown. Add tomato paste, potato, baby zucchinis, carrots, tomatoes, dried limes and stir and cook for 2-3 minutes.

Add the lamb cuts, the lamb stock, MAGGI® Chicken Bouillon , all the spices and bell pepper.

Bring to boil, cover and simmer for 15 minutes.

Add coriander, simmer for another 10 minutes or until potato and meat are tender.

Place the bread in layers on a large serving dish, or break it into pieces.

Spoon first the stock over the bread, then spoon the meat, the vegetables and the rest of the stock.

Serve immediately.