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Ingredients 14 items

  • 1½ kg Lamb
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground black pepper
  • 3 tablespoons Vegetable oil
  • 6½ cups Water
  • 3 cubes MAGGI Chicken Stock
  • ¼ teaspoon dried ginger powder
  • 4 whole cardamom pods
  • 1 Cinnamon stick
  • 3 tablespoons butter
  • 2 medium Onions
  • 3 cups Frike

How to prepare

  1. Combine lamb pieces with the spices and marinate for half an hour.
  2. Heat oil in a nonstick skillet, fry the lamb pieces on all sides until they become brown then add water.
  3. Add MAGGI Chicken Stock cubes, ginger powder, cardamom pods and cinnamon sticks. Cover and simmer for 1½ hours or until the meat is tender.
  4. Remove the meat and bones from the skillet, reserving the broth. Keep the meat warm.
  5. Melt butter in the skillet and sauté the onions for 4-5 minutes until it becomes tender.
  6. Measure around 5½ cups or 1375 ml from the meat broth and add to the frike, (if the stock is not enough add more water) then bring to a boil.
  7. Reduce heat, cover and cook over low heat, around 25-30 minutes, or until all liquid is absorbed and the frike is cooked.
  8. Remove the meat from the bones then serve the frike on an oval dish, topped with the pieces of lamb meat.

Nutritional informations

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