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

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  • 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


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