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Lamb Mulukhiya Recipe

Lamb Mulukhiya

Red Meat


Total Time : Serves 6
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HOW TO PREPARE Lamb Mulukhiya Recipe

Place lamb cubes and water in a large casserole, bring to boil and remove froth as it appears. Add onions, bay leaves and cinnamon then cover and simmer for 1 hour or until meat is almost cooked. Remove from heat and set aside.

To prepare the sauce:

Meanwhile, place the 2 onions in a 220°C oven for 45 minutes or until well cooked, peel the onions and chop finely.

Heat oil in a large pan, add garlic and coriander, and cook over medium heat for 3-4 minutes.

Add the meat with the stock, add MAGGI Mutton Stock (Authentic Taste) cubes, lemon juice and the cooked chopped onions. Add more water if needed, bring to boil and simmer on low heat for 10 minutes.

Meanwhile, wash the dried mulukhiya leaves in cold water 2-3 times, squeeze leaves and drain well.

Add mulukhiya leaves to the boiling stock, cook for 5 to 10 minutes or until mulukhiya is tender.

Nutritional Information For Lamb Mulukhiya Recipe

Per Portion of 300g

Energy : 420.00 Kcal
Protein : 30.00 g
Carbohydrate : 22.00 g
Fats : 25.00 g

Your Grocery List

  • 750 g lamb shanks, cut into large cubes
  • 8 cups water or 2 liters
  • 2 medium onions, cut into cubes
  • 2 bay leaves
  • 2 cinnamon sticks
  • For the sauce:

  • 2 large onions or 400 g
  • 4 tablespoons olive oil
  • 12 cloves garlic, crushed
  • 1½ cups coriander leaves or 110 g, fresh and finely chopped
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube
  • Lemon juice, 2 medium pieces
  • 500 g mulukhiya, dried leaves

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