- 300 g lamb tenderloin
- 300 g Shallots
- 4 cups low fat yoghurt
- 5 tablespoons Tahini
- 3 tablespoons corn flour
- 1 Egg white
- 1 tablespoon Olive oil
- 300 g Broad bean, raw
- 4 cloves Garlic
- 1 cup fresh mint
- 1 cup Coriander leaves
- 2 cubes MAGGI Chicken Stock
- 1 cup Water
- 2 tablespoons sumac
Shakreyah with Broad Beans
INGREDIENTS
Shakreyah with Broad Beans with
Shakreyah with Broad Beans with 
- 300 g lamb tenderloin
- 300 g Shallots
- 4 cups low fat yoghurt
- 5 tablespoons Tahini
- 3 tablespoons corn flour
- 1 Egg white
- 1 tablespoon Olive oil
- 300 g Broad bean, raw
- 4 cloves Garlic
- 1 cup fresh mint
- 1 cup Coriander leaves
- 2 cubes MAGGI Chicken Stock
- 1 cup Water
- 2 tablespoons sumac
NUTRITIONAL INFORMATION
Shakreyah with Broad Beans with
Shakreyah with Broad Beans with
- Energy 485 (Kcal)
- Protein 34 (g)
- Total Fat 14 (g)
HOW TO PREPARE
Shakreyah with Broad Beans with
Shakreyah with Broad Beans with
1
Boil Lamb cubes and baby onion in two separate saucepans until they are cooked.
2
Meanwhile, combine low fat Yogurt, Tahini, 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. Add MAGGI Chicken Stock and Water and stir until dissolved. Pour over the yogurt mix and stir.
4
Drain the cooked beef and baby onion and pour them over the yogurt mix.
5
Place Cooked Broad Beans on the bottom of a serving bowl, pour over the hot yogurt and meat mixture, Garnish with Sumac and serve with white steamed rice.
REVIEWS
Shakreyah with Broad Beans with
