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Ingredients 17 items

  • 1 kg lamb shoulder meat cut in large slices
  • 4 cups or 1 litre of water
  • 2 tablespoons ghee or oil
  • 2 medium or 300 g chopped onions
  • 1 cube MAGGI Chicken Stock
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon sweet pepper
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cloves
  • 1 cinnamon stick
  • 75 g or ½ cup toasted pine seeds
  • 75 g or ½ cup toasted almonds
  • 3 tablespoons fresh parsley chopped
  • For the yoghurt sauce:
  • 2½ cups yogurt or 625 g
  • 1½ tablespoon corn flour

How to prepare

  1. Place the lamb pieces and water in a large saucepan, bring to a boil and skim forth.
  2. Heat the ghee or oil in a frying pan, add onions and cook for 4-5 minutes until softened. Then add to the lamb in the pot.
  3. Add MAGGI Chicken Stock cubes, all the spices and the cinnamon stick. Cover and simmer over low heat for 1 hour or until the meat is tender but still firm.
  4. In a saucepan, combine yoghurt and corn flour. Bring to a boil under constant stirring and simmer for 2 minutes.
  5. Stir the yoghurt sauce slowly into the pot of meat, and simmer uncovered over low heat for 5 minutes. Taste and adjust the seasoning.
  6. Spoon the meat mixture in a large bowl, garnish with the toasted pine seeds, almonds and parsely and serve with rice.

Nutritional informations

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