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Lamb and Broad Beans Stew Recipe

Lamb and Broad Beans Stew

Red Meat

Total Time : Serves 4

HOW TO PREPARE Lamb and Broad Beans Stew Recipe

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.

Nutritional Information For Lamb and Broad Beans Stew Recipe

Per Portion of 300g

Energy : 364.00 Kcal
Protein : 31.00 g
Carbohydrate : 33.00 g
Fats : 12.00 g

Your Grocery List

  • 400 g lean lamb shanks, cut into cubes
  • 4 cups water or 1 liter
  • 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, chopped
  • ¾ tablespoon plain flour
  • ¼ teaspoon ground black pepper
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube


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