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Ingredients 11 items

  • 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

How to prepare

  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.

Nutritional informations

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