- ½ kg lean lamb shanks, cut into small cubes
- 2½ cups or 625 ml of water
- 1 Cinnamon stick
- ½ teaspoon Sweet pepper
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 large Onion or 200 g, cut into slices
- 4 cups or 1 kg low fat yoghurt
- 1½ tablespoons corn flour
- 500 g Cauliflower, cut into small florets
- 2 cloves Garlic
- 1 tablespoon or 10 g pine nuts, toasted
Meat and Yoghurt Stew with Cauliflower
INGREDIENTS
Meat and Yoghurt Stew with Cauliflower with
Meat and Yoghurt Stew with Cauliflower with 
- ½ kg lean lamb shanks, cut into small cubes
- 2½ cups or 625 ml of water
- 1 Cinnamon stick
- ½ teaspoon Sweet pepper
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 large Onion or 200 g, cut into slices
- 4 cups or 1 kg low fat yoghurt
- 1½ tablespoons corn flour
- 500 g Cauliflower, cut into small florets
- 2 cloves Garlic
- 1 tablespoon or 10 g pine nuts, toasted
NUTRITIONAL INFORMATION
Meat and Yoghurt Stew with Cauliflower with
Meat and Yoghurt Stew with Cauliflower with
- Energy 287 (Kcal)
- Protein 28 (g)
- Carbohydrate 23 (g)
- Total Fat 9.1 (g)
HOW TO PREPARE
Meat and Yoghurt Stew with Cauliflower with
Meat and Yoghurt Stew with Cauliflower with
1
Place lamb and water in a pot. Bring to boil and skim froth as it appears.
2
Add cinnamon stick, sweet pepper, MAGGI Less Salt Chicken Stock cube and onions. Cover and simmer for 1 hour or until meat is tender. Meat stock should be around 1 cup. Add more water if needed.
3
Combine yoghurt and corn flour and stir into the meat mixture, bring to boil under constant stirring. Simmer over low heat for 2-3 minutes.
4
Add cauliflower and simmer for another 8-10 minutes or until cauliflower florets are cooked. Stir in garlic and toasted pine seeds.
5
Serve with cooked rice.
REVIEWS
Meat and Yoghurt Stew with Cauliflower with
