- 400 g lean lamb shanks cut as cubes
- 4 cups or 1 litre water
- 1 medium onion or 150 g, cut into cubes
- 1 small cinnamon stick
- 2 tablespoons olive oil
- 3 cloves crushed garlic
- ½ kg frozen broad beans
- ½ cup coriander leaves or 25 g, chopped
- ¾ tablespoon plain flour
- ¼ g ground black pepper
- 2 cubes MAGGI Less Salt Chicken Stock
Lamb and Broad Beans Stew
INGREDIENTS
Lamb and Broad Beans Stew with
Lamb and Broad Beans Stew with 
- 400 g lean lamb shanks cut as cubes
- 4 cups or 1 litre water
- 1 medium onion or 150 g, cut into cubes
- 1 small cinnamon stick
- 2 tablespoons olive oil
- 3 cloves crushed garlic
- ½ kg frozen broad beans
- ½ cup coriander leaves or 25 g, chopped
- ¾ tablespoon plain flour
- ¼ g ground black pepper
- 2 cubes MAGGI Less Salt Chicken Stock
NUTRITIONAL INFORMATION
Lamb and Broad Beans Stew with
Lamb and Broad Beans Stew with
- Energy 364 (Kcal)
- Protein 31 (g)
- Carbohydrate 33 (g)
- Total Fat 12 (g)
HOW TO PREPARE
Lamb and Broad Beans Stew with
Lamb and Broad Beans Stew with
1
Place lamb pieces and water in a large pot. Bring to boil and skim froth as it appears. Add cinnamon and onions. Cover and simmer over low heat for 1 hour or until meat is tender.
2
Heat oil in a large saucepan then add garlic, broad beans, coriander and flour. Cook while stirring for 2 minutes.
3
Add black pepper, MAGGI Less Salt Chicken Stock cubes and the cooked lamb pieces with the stock. Cook uncovered for 10 minutes or until meat and broad beans are cooked.
4
Serve with cooked rice.
REVIEWS
Lamb and Broad Beans Stew with
