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Ingredients 11 items

  • 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

How to prepare

  1. Place lamb and water in a pot. Bring to a 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 a 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.

Nutritional informations

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