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Ingredients 12 items

  • 2 kg lamb chunks
  • 4 big onions
  • 1 clove garlic
  • 1 teaspoon cinnamon
  • 100 g dates
  • 1 teaspoon saffron
  • 1 cup rose water
  • 1 onion
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 tablespoon Emirati ibzar
  • 3 tablespoon olive oil
  • 1 tablespoon date syrup

How to prepare

  1. In a large pot, heat 1 tablespoon of olive oil and cook in the meat on high heat from both sides until golden brown.
  2. Add the chopped onion, garlic and ibzar and stir.
  3. Add 2 MAGGI® Chicken Bouillon cubes and 2 cups of water.
  4. Cover and keep cooking on very low heat for 45 mins until done.
  5. Dissolve the saffron in rose water, add the meat and keep cooking for 10 extra mins.
  6. Meanwhile, heat the remaining olive oil and cook in the onions until it becomes soft.
  7. Add the cinnamon and date syrup and keep cooking for 10 mins until the onion is caramelized.
  8. Add the caramelized onion-dates mixture on the top of the meat, cover and keep cooking until the sauce Is reduced.
  9. Serve hot with white rice.

Nutritional informations

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