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

Questions ? Ask a specialist

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