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Place lamb pieces and water in a large pot. Bring to boil and skim froth as it appears. Add cinnamon and onions. Cover and simmer over low heat for 1 hour or until meat is tender.
Heat oil in a large saucepan then add garlic, broad beans, coriander and flour. Cook while stirring for 2 minutes.
Add black pepper, MAGGI Less Salt Chicken Stock cubes and the cooked lamb pieces with the stock. Cook uncovered for 10 minutes or until meat and broad beans are cooked.
Serve with cooked rice.
Per Portion of 300g
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