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Ingredients 13 items

  • 5 cups water or 1250 ml
  • 1 kg lamb shanks cut as medium sized cubes
  • 3 tablespoons vegetable oil
  • 2 medium onions or 300 g cut into thin slices
  • 2 medium or 300 g tomatoes, peeled and chopped
  • 1 green chili pepper
  • 2 teaspoons ground cumin
  • 4 whole cardamom pods
  • ¾ teaspoon ground black pepper
  • 1 cinnamon stick
  • 1 tablespoon tomato paste
  • 2 cubes MAGGI Chicken Stock
  • 2 cups jerrish

How to prepare

  1. Add water and meat cubes to a large pot. Bring to a boil and skim froth as it appears. Cover and simmer over low heat for 1½ hours or until meat is tender.
  2. Heat oil in a medium pot, add and cook onions over medium heat for 5-6 minutes. Add chopped tomatoes, chili pepper, cumin powder, cardamom pods, black pepper, cinnamon stick, tomato paste and MAGGI Chicken Stock cubes. Cook while stirring for 3-4 minutes.
  3. Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml, add more water if needed.
  4. Cover with the Jerrish, bring to a boil and cook covered over low heat for 30-35 minutes or until Jerrish is cooked.
  5. Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.

Nutritional informations

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