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½ kg lean lamb shanks, cut into cubes
6 cups water or 1½ liters
1 medium onion or 150 g, cut into cubes
1 small cinnamon stick
2 tablespoons olive oil
3 cloves garlic, crushed
½ kg frozen broad beans, thawed
½ cup coriander leaves or 25 g, finely chopped
¾ tablespoon plain flour
¼ teaspoon ground pepper
2 cubes MAGGI® Chicken Bouillon
Place lamb pieces and water in a large pot. Bring to boil and skim froth as it appears. Add cinnamon and onions then cover and simmer over low heat for 1 hour or until meat is tender.
Heat oil in a large saucepan; add garlic, broad beans, coriander and flour. Then cook stirring for 2 minutes.
Add the pepper, less salt MAGGI® Chicken Stock and the cooked lamb pieces to the stock, cook uncovered for 10 minutes or until meat and broad beans are cooked.
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