- 1 tablespoon butter
- 800 g Lamb, shank
- 2 medium Onion
- 3 medium Tomatoes
- 6 cloves Garlic
- 1 large Potato
- 1 cup Chick pea, dried
- 2 teaspoons ground turmeric
- 2 teaspoons whole cardamom pod
- 3 medium dried lime
- 2 cubes MAGGI Chicken Stock
- 6 cups Water
Lamb Gheimeh
INGREDIENTS
Lamb Gheimeh with
Lamb Gheimeh with 
- 1 tablespoon butter
- 800 g Lamb, shank
- 2 medium Onion
- 3 medium Tomatoes
- 6 cloves Garlic
- 1 large Potato
- 1 cup Chick pea, dried
- 2 teaspoons ground turmeric
- 2 teaspoons whole cardamom pod
- 3 medium dried lime
- 2 cubes MAGGI Chicken Stock
- 6 cups Water
HOW TO PREPARE
Lamb Gheimeh with
Lamb Gheimeh with
1
In a large pot melt butter and fry Lamb Shanks for 5 minutes.
2
Add Onions, Tomatoes, Garlic, Potatoes, Chick Peas, Turmeric, Cardamom Pods, dried Limes, MAGGI Chicken Stock and Water, cover and allow to simmer on medium heat for 2 hours or until meat and chick peas are fully cooked, soft and tender.
3
Remove limes, cardamom and meat and from pot. Discard limes and cardamom pods, allow meat to cool and remove from bones.
4
Strain remaining content in the pot, and reserve soup.
5
Return meat and strained vegetables to the pot, mash with a mallet until meat is shredded and vegetables are mashed (DO NOT USE A FOOD-PROCESSOR).
6
Place meat and vegetable mixture on a large plate, pour over some of the sauce and serve hot with a side of the soup, and spring onions.
NUTRITIONAL INFORMATION
Lamb Gheimeh with
Lamb Gheimeh with
- Energy 320 (Kcal)
- Protein 23 (g)
- Total Fat 16 (g)
REVIEWS
Lamb Gheimeh with
