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Ingredients 11 items

  • ½ kg lean lamb shanks cut into cubes
  • 6 cups or 1½ liters water
  • 1 medium onion or 150 g, cut into cubes
  • 1 small cinnamon stick
  • 2 tablespoons olive oil
  • 3 cloves crushed garlic
  • ½ kg frozen broad beans thawed
  • ½ cup coriander leaves or 25 g, finely chopped
  • ¾ tablespoon plain flour
  • ¼ teaspoon ground pepper
  • 2 cubes MAGGI Chicken Stock

How to prepare

  1. Place lamb pieces and water in a large pot. Bring to a boil and skim froth as it appears. Add cinnamon and onions then cover and simmer over low heat for 1 hour or until meat is tender.
  2. Heat oil in a large saucepan; add garlic, broad beans, coriander and flour. Then cook stirring for 2 minutes.
  3. Add the pepper, less salt MAGGI® Chicken Stock and the cooked lamb pieces to the stock, cook uncovered for 10 minutes or until meat and broad beans are cooked.

Nutritional informations

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