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Ingredients 15 items

  • ¼ cup vegetable oil
  • 2 medium onions or 300 g finely chopped
  • 1 teaspoon ground turmeric
  • 1 kg lamb shanks cut as cubes
  • 4½ cups or 1250 ml of water
  • 2 cubes MAGGI Chicken Stock
  • 120 g or ¾ cup dried black eye beans
  • 2 dried limes
  • 1 large potato or 350 g, cut into small cubes
  • 1 cup or 100 g spring onions chopped
  • 1½ cups fresh spinach or 110 g, finely chopped
  • ½ cup coriander leaves or 35 g, finely chopped
  • 1½ cups fresh parsley or 110 g finely chopped
  • ½ cup or 35 g, finely chopped chives
  • 18 g finely chopped fenugreek leaves

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 a 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.

Nutritional informations

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