- 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
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.
NUTRITIONAL INFORMATION
Shakreyah with Broad Beans with
Shakreyah with Broad Beans with
- Energy 485 (Kcal)
- Protein 34 (g)
- Total Fat 14 (g)
REVIEWS
Shakreyah with Broad Beans with
