- 2 tablespoons olive oil
- 2 medium onions or 300 g, finely chopped
- 0.5 kg lean minced lamb
- 3 cloves garlic, finely chopped
- 2 medium carrots or 200 g, finely chopped
- 2 cups mushrooms or 200 g, quartered
- 1 medium red bell pepper or 150 g, chopped
- 2 teaspoons plain flour
- 4 medium tomatoes or 600 g, peeled and chopped
- 2 cubes MAGGI Less Salt Chicken Stock
- 2 tablespoons tomato paste
- 1 cup water or 250 ml
- 2 tablespoons fresh parsley chopped
- 1.75 g ground black pepper
- 0.5 g cooked spaghetti
Spaghetti with Lamb and Vegetables
INGREDIENTS
Spaghetti with Lamb and Vegetables with
Spaghetti with Lamb and Vegetables with 
- 2 tablespoons olive oil
- 2 medium onions or 300 g, finely chopped
- 0.5 kg lean minced lamb
- 3 cloves garlic, finely chopped
- 2 medium carrots or 200 g, finely chopped
- 2 cups mushrooms or 200 g, quartered
- 1 medium red bell pepper or 150 g, chopped
- 2 teaspoons plain flour
- 4 medium tomatoes or 600 g, peeled and chopped
- 2 cubes MAGGI Less Salt Chicken Stock
- 2 tablespoons tomato paste
- 1 cup water or 250 ml
- 2 tablespoons fresh parsley chopped
- 1.75 g ground black pepper
- 0.5 g cooked spaghetti
NUTRITIONAL INFORMATION
Spaghetti with Lamb and Vegetables with
Spaghetti with Lamb and Vegetables with
- Energy 651 (Kcal)
- Protein 38 (g)
- Carbohydrate 97 (g)
- Total Fat 12 (g)
HOW TO PREPARE
Spaghetti with Lamb and Vegetables with
Spaghetti with Lamb and Vegetables with
1
Warm olive oil in a large saucepan, add and cook onions over medium heat for 4 minutes or until tender.
2
Add minced lamb, garlic and carrots. Stir over medium heat for 7 minutes or until the meat is golden brown.
3
Add mushrooms, bell pepper, flour and cook the ingredients for another 2 minutes.
4
Add tomatoes, MAGGI Less Salt Chicken Stock cubes, tomato paste and water. Bring to boil and simmer over low heat for 20 minutes.
5
Stir in parsley and season with black pepper.
6
Serve with cooked spaghetti.
REVIEWS
Spaghetti with Lamb and Vegetables with
