- 2 cubes MAGGI Chicken Stock
- 1 cup Water
- 700 g Lamb
- 4 cups Water
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 tablespoons Vegetable oil
- 2 medium Onions
- 4 tablespoons Tomato paste
- 7 cloves Garlic
- 1 teaspoon fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon Curry powder
- 1 teaspoon Garlic powder
- 1 teaspoon ground coriander
- 2 whole pieces whole cardamom pod
- 1 medium Potato
- 1 large Carrot
- 2 large Zucchini
- 3 dried limes
- 2 small green chili pepper
- 1 green bell pepper
- 1.5 bunches Coriander leaves
INGREDIENTS
Lamb Salona with Potato & Carrot Crust with
Lamb Salona with Potato & Carrot Crust with
- 2 cubes MAGGI Chicken Stock
- 1 cup Water
- 700 g Lamb
- 4 cups Water
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 tablespoons Vegetable oil
- 2 medium Onions
- 4 tablespoons Tomato paste
- 7 cloves Garlic
- 1 teaspoon fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon Curry powder
- 1 teaspoon Garlic powder
- 1 teaspoon ground coriander
- 2 whole pieces whole cardamom pod
- 1 medium Potato
- 1 large Carrot
- 2 large Zucchini
- 3 dried limes
- 2 small green chili pepper
- 1 green bell pepper
- 1.5 bunches Coriander leaves
HOW TO PREPARE
Lamb Salona with Potato & Carrot Crust with
Lamb Salona with Potato & Carrot Crust with
1
Dissolve 2 MAGGI Chicken Stock cube in 200ml of Hot water and set aside.
2
Place Lamb pieces in a large pot, cover with the Water, and bring to boil while skimming froth as it appears, add Turmeric, Coriander, Cloves and Cinnamon. Cover and cook on low heat for 1 hour or until meat is almost cooked. Remove from heat.
3
Pre heat oven to 180 degrees C. and place rack on the bottom level.
4
Heat oil in a large pot, add and cook Onions until golden brown. Add Tomato Paste, Garlic, Ginger, remaining Spices and cook for 1 minute.
5
Add Zucchinis and the reserved meat stock, and bring to a boil.
6
Stir in the Dried Limes, Green Chilies, Chicken Stock, Bell Pepper and fresh Coriander.
7
Lay Lamb pieces over the top of the stew, spoon grated Potatoes and Carrots over the top and bake in a preheated oven for 45 minutes or until the carrot and potato crust is golden on top.
NUTRITIONAL INFORMATION
Lamb Salona with Potato & Carrot Crust with
Lamb Salona with Potato & Carrot Crust with
- Energy 416 (Kcal)
- Protein 24 (g)
- Total Fat 26 (g)
REVIEWS
Lamb Salona with Potato & Carrot Crust with