- 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
Broad Beans Stew with Lamb
INGREDIENTS
Broad Beans Stew with Lamb with
Broad Beans Stew with Lamb with 
- 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
NUTRITIONAL INFORMATION
Broad Beans Stew with Lamb with
Broad Beans Stew with Lamb with
- Energy 393 (Kcal)
- Protein 36 (g)
- Carbohydrate 32 (g)
- Total Fat 13 (g)
HOW TO PREPARE
Broad Beans Stew with Lamb with
Broad Beans Stew with Lamb with
1
Place lamb pieces and water in a large pot. Bring to 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.
REVIEWS
Broad Beans Stew with Lamb with
