- 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
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 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 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)
REVIEWS
Broad Beans Stew with Lamb with
