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Ingredients 15 items

  • 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

How to prepare

  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 a boil and simmer over low heat for 20 minutes
  5. Stir in parsley and season with black pepper.
  6. Serve with cooked spaghetti.

Nutritional informations

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