- 1 kg lamb chopped
- 6 cups or 1500 ml water
- 2 tablespoons vegetable oil
- 3 medium onions or 500 g finely chopped
- 1 tablespoon tomato paste
- 2 large potatoes or 500 g cut in large cubes
- 5 baby zucchini or 500 g peeled and cut to thick slices
- 2 medium carrots or 300 g cut as large cubes
- 4 medium or 600 g tomatoes chopped
- 3 dried limes
- 2 small chili peppers, green
- 3 cubes MAGGI Chicken Stock
- 1 tablespoon Arabic mixed spices
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon whole cardamom pods
- ½ teaspoon ground black pepper
- ¼ teaspoon chili pepper
- 4 whole cloves
- 1 medium or 150 g green bell pepper cut as slices
- 1 cup or 75 g coriander leaves chopped
- 15 loaves Markouk bread
Lamb Threed
INGREDIENTS
Lamb Threed with
Lamb Threed with 
- 1 kg lamb chopped
- 6 cups or 1500 ml water
- 2 tablespoons vegetable oil
- 3 medium onions or 500 g finely chopped
- 1 tablespoon tomato paste
- 2 large potatoes or 500 g cut in large cubes
- 5 baby zucchini or 500 g peeled and cut to thick slices
- 2 medium carrots or 300 g cut as large cubes
- 4 medium or 600 g tomatoes chopped
- 3 dried limes
- 2 small chili peppers, green
- 3 cubes MAGGI Chicken Stock
- 1 tablespoon Arabic mixed spices
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- 1 teaspoon whole cardamom pods
- ½ teaspoon ground black pepper
- ¼ teaspoon chili pepper
- 4 whole cloves
- 1 medium or 150 g green bell pepper cut as slices
- 1 cup or 75 g coriander leaves chopped
- 15 loaves Markouk bread
NUTRITIONAL INFORMATION
Lamb Threed with
Lamb Threed with
- Energy 679 (Kcal)
- Protein 38 (g)
- Carbohydrate 55 (g)
- Total Fat 35 (g)
HOW TO PREPARE
Lamb Threed with
Lamb Threed with
1
Place lamb cuts in a large pot, cover with fresh water, and bring to boil skimming froth as it appears. Cover and cook on low heat for 1 hour. Drain and reserve stock.
2
Heat oil in a large pot, add and cook onions until golden brown. Add tomato paste, potato, baby zucchinis, carrots, tomatoes, dried limes and stir and cook for 2-3 minutes.
3
Add the lamb cuts, the lamb stock, MAGGI Chicken Stock, all the spices and bell pepper.
4
Bring to boil, cover and simmer for 15 minutes.
5
Add coriander, simmer for another 10 minutes or until potato and meat are tender.
6
Place the bread in layers on a large serving dish, or break it into pieces.
7
Spoon first the stock over the bread, then spoon the meat, the vegetables and the rest of the stock.
8
Serve immediately.
REVIEWS
Lamb Threed with
