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Vegetables with Lamb Stew


2 tablespoons vegetable oil

1 medium onion or 125 g, chopped

2 cloves garlic, crushed

450 g lamb, cut into large cubes

6 cups water or 1500 ml

2 cubes MAGGI® Chicken Bouillon

1 medium tomato or 150 g, peeled and diced

4 tablespoons tomato paste

3 baby marrows or 300 g, cut into large cubes

2 medium carrots or 300 g, cut into large cubes

2 medium potatoes or 500 g, cut into large cubes

¼ teaspoon ground black pepper

¼ teaspoon seven spices

¼ teaspoon ground cinnamon


Heat the oil in a large pot. Add the onion and fry until light golden in color.

Add the garlic, stir for 1 minute or until fragrant then add the lamb cubes and cook for 5 minutes or until lamb is brown.

Add the water and MAGGI® Chicken Bouillon cubes. Cover and cook on low heat for 1 hour or until meat is almost tender.

Add tomato, tomato paste, zucchini, carrot and potato (add more water if needed) then simmer for additional 15-20 minutes or until meat and vegetables are cooked.

Season with spices, stir gently then serve.




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