INGREDIENTS
  • 1 cup Vegetable oil
  • 2 medium Onions
  • 1 teaspoon ground turmeric
  • 1 kg lamb shanks
  • 4.5 cups Water
  • 2 cubes MAGGI Chicken Stock
  • 3 cup dried black eye beans
  • 2 dried limes
  • 1 large Potato
  • 1 cup Spring onions
  • 1.5 cups fresh spinach
  • 1 cup Coriander leaves
  • 1.5 cups fresh parsley
  • 1 cup Chives
  • 1 cup Fenugreek leaves

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NUTRITIONAL INFORMATION
Source:

  • Energy 701 (Kcal)
  • Protein 48 (g)

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HOW TO PREPARE
1
Heat half the quantity of oil in a large pan, add and cook onions on medium heat until golden, add turmeric and cook for 2 more minutes.
2
Add meat cubes and stir over high heat until meat changes color and begins to turn brown.
3
Add water, MAGGI Chicken Stock cubes, then bring to boil, cover and simmer for 30 minutes.
4
Add beans and simmer for another 40 minutes or until meat is tender.
5
Heat the remaining oil in a pan, add and fry the potato pieces until lightly brown, add spring onions, spinach, coriander, parsley, chives and fenugreek. Fry for another 3-4 minutes.
6
Add potato mixture to meat stew, add dried limes, cover and simmer for another 10 minutes.
7
Adjust seasoning with pepper and salt.
8
Serve with white rice.

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