Ingredients 13 items

  • 750 g lean beef shanks or shoulder pieces, cut into large cubes
  • 2 medium onions or 300 g, cut into thin slices
  • 3 cloves sliced garlic
  • 1.5 teaspoons dried ginger powder
  • 1.5 teaspoons ground coriander
  • 1.5 teaspoons ground cumin
  • 1 cinnamon stick
  • 1 pinch of saffron filament
  • 3 cups water or 750 ml
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 350 g pumpkin peeled and cut into large cubes
  • 2 medium quince or 500 g, peeled and cut into thick wedges
  • 1 small lemon, zest and juice

How to prepare

  1. Place the beef, add onion slices, garlic, spices, cinnamon stick, saffron, water and MAGGI Less Salt Chicken Stock cubes. Bring the ingredients to a boil, cover and simmer over low heat for 1 ½ hours or until the meat is almost tender.
  2. Add the pumpkin, quince, lemon zest and lemon juice. Simmer while covered for another 15 minutes or until the vegetables and meat are cooked.
  3. Serve with cooked couscous aside.

Nutritional informations

Questions ? Ask a specialist

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