• 2 tablespoons ghee
• 3 small musk
• 3 small cinnamon sticks
• 4 whole cloves
• 1 kg lamb, pieces with bones
• 3 medium tomatoes or 500 g, puréed
• 1 tablespoon tomato paste
• ¾ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 2 cubes MAGGI® Chicken Bouillon
• 3 cups water or 750 ml

Preparation

Heat ghee in a large pot, add mastic, cinnamon sticks and the cloves. Stir quickly for 10 seconds. Add the lamb pieces and stir for 2-3 minutes.

Add tomato puree, tomato paste, black pepper, cumin powder, MAGGI® Chicken Bouillon cubes and water.

Bring to boil, cover and simmer over low heat for 1½ hours, or until the meat is tender and some sauce remains.

Place the meat on a serving dish and serve.