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Heat Vegetable Oil in a sauce pan and sear the Lamb Cubes until golden, add Onions and continue frying until onions are soft.
Add Garlic, Cinnamon sticks, Bay Leaves, Cloves, Nutmeg, Cardamom, water and MAGGI Chicken Stock, cover and simmer for 90 minutes or until meat is fully cooked. Remove Cinnamon Stick, Bay Leave and Cloves and discard.
Add chopped Coriander Leaves and Sweet Potato and raisins to the stew and allow to simmer, on low heat, for 15 minutes or until sweet potato is fork tender. Add more water to the stew if starting to stick to the bottom.
Add fresh Lemon Juice to the stew and gently stir and remove from heat.
Place Saj Bread on a large platter, spoon over the thick lamb and sweet potato stew and garnish with Lightly Toasted Pine Seeds.
Per Portion of 300g
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