Lamb Salona with Potato & Carrot Crust
2 cubes MAGGI® Chicken Bouillon or 20 g
1 cup water or 250 ml, hot
700 g lamb, with bones
4 cups water or 1 liter
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 tablespoons vegetable oil
2 medium onions or 300 g, finely chopped
4 tablespoons tomato paste
7 cloves garlic, crushed
1 teaspoon fresh ginger, crushed
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon ground coriander
2 whole pieces whole cardamom pod
1 medium potato or 200 g, peeled & grated
1 large carrot or 150 g, peeled & grated
2 large zucchini or 200 g, peeled and cut into thick slices
3 dried limes or 20 g
2 small green chili pepper, chopped
1 green bell pepper or 100 g, cut into thick slices
1½ bunches coriander leaves or 75 g, chopped
Dissolve 2 MAGGI® Chicken Bouillon cube in 200ml of Hot water and set aside.
Place Lamb pieces in a large pot, cover with the Water, and bring to boil while skimming froth as it appears, add Turmeric, Coriander, Cloves and Cinnamon. Cover and cook on low heat for 1 hour or until meat is almost cooked. Remove from heat.
Pre heat oven to 180 degrees C. and place rack on the bottom level.
Heat oil in a large pot, add and cook Onions until golden brown. Add Tomato Paste, Garlic, Ginger, remaining Spices and cook for 1 minute.
Add Zucchinis and the reserved meat stock, and bring to boil.
Stir in the Dried Limes, Green Chilies, Chicken Stock, Bell Pepper and fresh Coriander.
Lay Lamb pieces over the top of the stew, spoon grated Potatoes and Carrots over the top and bake in a preheated oven for 45 minutes or until the carrot and potato crust is golden on top.
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