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Spread the sliced onions in the base of a large pot.
Wash and hollow eggplants, zucchinis, potatoes and bell peppers. Place them in a bowl with water to prevent changing their color.
Combine minced lamb, garlic, onion, rice, cumin, black pepper, parsley and MAGGI Less Salt Chicken Stock cube.
Drain hollowed vegetables from water then stuff them with meat mixture. Arrange them over onion slices in the pot.
Dissolve Tamarind and MAGGI Less Salt Chicken Stock cube in hot water. Pour stock over the vegetables.
Bring to boil, cover and cook over low heat for 35 minutes or until the vegetables and rice are cooked.
Place the vegetables on a large serving dish, add sauce and serve.
Per Portion of 300g
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