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Ingredients 26 items

  • 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

  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 informations

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