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
Preparation:
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.