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Meat and Yoghurt Stew with Cauliflower
Meat and Yoghurt Stew with Cauliflower
  • By Course or Type
  • Main Course
  • Red Meat

Meat and Yoghurt Stew with Cauliflower

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  • INGREDIENTS

    Meat and Yoghurt Stew with Cauliflower with

  • NUTRITIONAL INFORMATION

    Meat and Yoghurt Stew with Cauliflower with

  • HOW TO PREPARE

    Meat and Yoghurt Stew with Cauliflower with

  • REVIEWS

    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
  • Energy 287 Kcal
  • Protein 28 g
  • Carbohydrate 23 g
  • Fats 9.1 g
Source: https://www.maggime.com/en/recipes/meat-and-yoghurt-stew-with-cauliflower/9819

One of our expert Nutritionists is ready to answer your questions on health, nutrition, and diet for you and your family. How may we help you?

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.

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Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

INGREDIENTS

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

Source: https://www.maggime.com/en/recipes/meat-and-yoghurt-stew-with-cauliflower/9819

  • Energy 287 (Kcal)
  • Protein 28 (g)
  • Carbohydrate 23 (g)
  • Total Fat 9.1 (g)
HOW TO PREPARE

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

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe. Would you like to leave us a review?

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