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Shakreyah with Broad Beans Recipe

Shakreyah with Broad Beans

Stews


Total Time : Serves 6
Expensive

HOW TO PREPARE Shakreyah with Broad Beans Recipe

Boil Lamb cubes and baby onion in two separate saucepans until they are cooked.

Meanwhile, combine low fat Yogurt, Tahini, Corn Flour, and Egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.

Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Add MAGGI Chicken Stock and Water and stir until dissolved. Pour over the yogurt mix and stir.

Drain the cooked beef and baby onion and pour them over the yogurt mix.

Place Cooked Broad Beans on the bottom of a serving bowl, pour over the hot yogurt and meat mixture, Garnish with Sumac and serve with white steamed rice.

Nutritional Information For Shakreyah with Broad Beans Recipe

Per Portion of 300g

Energy : 485.00 Kcal
Protein : 34.00 g
Carbohydrate : 58.00 g
Fats : 14.00 g

Your Grocery List

  • 300 g lamb tenderloin, cut into large cubes
  • 300 g shallots, peeled
  • 4 cups low fat yoghurt or 1 liter
  • 5 tablespoons tahini or 40 g
  • 3 tablespoons corn flour
  • 1 egg white, lightly beaten
  • 1 tablespoon olive oil
  • 300 g broad bean, raw, boiled/steamed
  • 4 cloves garlic, crushed
  • ½ cup fresh mint, chopped
  • ½ cup coriander leaves, chopped
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • ½ cup water or 125 ml, hot
  • 2 tablespoons sumac

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