- 4 tablespoons olive oil
- 1 medium onion or 125 g, chopped
- 2 cloves garlic
- 2 tablespoons fresh thyme chopped
- 600 g lamb cut as large cubes
- 2 cups or 200 g mushrooms
- 2 tablespoons plain flour
- 4 cups or 1 litre water
- 2 cubes MAGGI Chicken Stock
- 2 tablespoons tomato paste
- 2 medium potatoes or 400 g, cut into large fingers
- 2 medium or 300 g carrots, cut into wide fingers
Lamb with Thyme and Mushroom
INGREDIENTS
Lamb with Thyme and Mushroom with
Lamb with Thyme and Mushroom with 
- 4 tablespoons olive oil
- 1 medium onion or 125 g, chopped
- 2 cloves garlic
- 2 tablespoons fresh thyme chopped
- 600 g lamb cut as large cubes
- 2 cups or 200 g mushrooms
- 2 tablespoons plain flour
- 4 cups or 1 litre water
- 2 cubes MAGGI Chicken Stock
- 2 tablespoons tomato paste
- 2 medium potatoes or 400 g, cut into large fingers
- 2 medium or 300 g carrots, cut into wide fingers
NUTRITIONAL INFORMATION
Lamb with Thyme and Mushroom with
Lamb with Thyme and Mushroom with
- Energy 400 (Kcal)
- Protein 22 (g)
- Carbohydrate 23 (g)
- Total Fat 25 (g)
HOW TO PREPARE
Lamb with Thyme and Mushroom with
Lamb with Thyme and Mushroom with
1
Warm olive oil in a large saucepan, cook onions, garlic and thyme for 2-3 minutes. Add lamb cubes and cook with stirring for 5-6 minutes.
2
Add mushrooms and flour, stir then add water, MAGGI Chicken Stock cubes. Bring to boil, cover and simmer on low heat for 1¼ hours or until meat becomes almost tender.
3
Add the tomato paste, potatoes, and carrots then simmer uncovered on low heat for 15-20 minutes or until meat and vegetables are cooked.
REVIEWS
Lamb with Thyme and Mushroom with
