- 300 g lean beef cut into large cubes
- 18 baby onions peeled
- 4 cups low fat yoghurt or 1000 ml
- 2 cubes MAGGI Less Salt Chicken Stock crumbled
- 1.5 tablespoons corn flour
- 1 egg white lightly beaten
- 1.5 tablespoons olive oil
- 1.5 tablespoons crushed garlic
- 2 tablespoons fresh mint chopped
- 2 tablespoons chopped coriander leaves
Shakreyah
INGREDIENTS
Shakreyah with
Shakreyah with 
- 300 g lean beef cut into large cubes
- 18 baby onions peeled
- 4 cups low fat yoghurt or 1000 ml
- 2 cubes MAGGI Less Salt Chicken Stock crumbled
- 1.5 tablespoons corn flour
- 1 egg white lightly beaten
- 1.5 tablespoons olive oil
- 1.5 tablespoons crushed garlic
- 2 tablespoons fresh mint chopped
- 2 tablespoons chopped coriander leaves
NUTRITIONAL INFORMATION
Shakreyah with
Shakreyah with
- Energy 308 (Kcal)
- Protein 20 (g)
- Carbohydrate 25 (g)
- Total Fat 14 (g)
HOW TO PREPARE
Shakreyah with
Shakreyah with
1
Boil beef cubes and baby onion in two separate saucepans until they are cooked.
2
Meanwhile, combine low fat yogurt, the crumbled MAGGI Less Salt Chicken Stock cubes, corn flour and egg white in a separate saucepan and place over a medium heat with constant stirring until it boils. Remove and set aside.
3
Warm olive oil in a small pan-fry and sauté garlic until fragrant then add mint and coriander and stir for a seconds. Pour over the yogurt mix and stir.
4
Drain the cooked beef and baby onion and pour them over the yogurt mix. Stir and serve with steamed rice.
REVIEWS
Shakreyah with
