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INGREDIENTS

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
NUTRITIONAL INFORMATION

Lamb Salona with Potato & Carrot Crust with

  • Energy 416 (Kcal)
  • Protein 24 (g)
  • Total Fat 26 (g)
HOW TO PREPARE

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 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.
REVIEWS

Lamb Salona with Potato & Carrot Crust with

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