Yemeni Meat Stew Recipe

Yemeni Meat Stew

Red Meat

Total Time : Serves 5


Heat ghee in a large saucepan, add and cook onions for 4 minutes until softened. Add green chilli, beef cubes, garlic, and spices and cook on medium heat for 6 minutes.

Add tomatoes, tomato paste, water and MAGGI Chicken Stock. Adjust taste with salt if needed, cover and simmer on low heat for 1½ hours or until meat becomes tender.

Sprinkle fresh coriander and serve.

Serve with cooked rice.

Nutritional Information

Per Portion of 300g

Energy : 346.00 Kcal
Protein : 21.00 g
Carbohydrate : 14.00 g
Fats : 23.00 g

Your Grocery List

  • 2 tablespoons ghee
  • 2 medium onions or 300 g, cut into thin slices
  • 1 green chili pepper, chopped
  • ½ kg beef, cut into cubes
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 3 medium tomatoes or 450 g, chopped
  • 1 tablespoon tomato paste
  • 2 cups water or 500 ml
  • 1 cube MAGGI Chicken Stock
  • 1 tablespoon coriander leaves, chopped


Combine butter and NESTLÉ Sweetened Condensed Milk in a medium non-stick saucepan and stir constantly to boil, simmer with stirring for 4-5 minutes until mixture becomes thick. Remove from heat and fold in with biscuits, pistachio and raisins. Mix together until well combined. Spoon mixture and...
Heat the oil in a large saucepan, add the lamb fillet and fry for 6-7 minutes or until it becomes golden brown. Add the onions and sauté for another 2 minutes. Add the mushrooms, sweet bell pepper, dissolved MAGGI Chicken Stock cubes, tomatoes and black pepper. Stir and boil for 5 minutes or until...
In a medium saucepan, Place the cream and bring to half boil. Remove and set aside. Pour the NESTLÉ Sweetened Condensed Milk and the dissolved gelatine over the cream. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into individual glass bowls. Place lime...
Slit the eggplant down the middle. Heat the oil (reserve 2 tablespoons of oil) and deep fry the eggplant until they are golden brown in color. Remove and set aside on a kitchen towel to absorb any excess oil. Heat the reserved 2 tablespoons of oil in a large pan, add onion and cook until tender. Add...
  1. Menu

    Click on the Heart shaped icon as shown for the site Menu and browse. You can click on it from any page.

  2. View

    You can change how you view the site by clicking on the List icon as shown. You are now in the Grid view.