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Place lamb cuts in a large pot, cover with fresh water, and bring to boil skimming froth as it appears. Cover and cook on low heat for 1 hour. Drain and reserve stock.
Heat oil in a large pot, add and cook onions until golden brown. Add tomato paste, potato, baby zucchinis, carrots, tomatoes, dried limes and stir and cook for 2-3 minutes.
Add the lamb cuts, the lamb stock, MAGGI Chicken Stock, all the spices and bell pepper.
Bring to boil, cover and simmer for 15 minutes.
Add coriander, simmer for another 10 minutes or until potato and meat are tender.
Place the bread in layers on a large serving dish, or break it into pieces.
Spoon first the stock over the bread, then spoon the meat, the vegetables and the rest of the stock.
Per Portion of 300g
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