Arab Starter

Ghourmeh Sabzi - Lamb Vegetables Stew

Name: Ghourmeh Sabzi - Lamb Vegetables Stew
Prep time: PM0.00T
Cook time: PM90.00T
Total time: PM90.00T
Cuisine: Arab

(0)

90Min

Easy

Ingredients

5 Servings

0.25 cup

Vegetable Oil

2 Mediums

Onions, finely chopped

1 tsp

Turmeric Powder

1 kilogram

Lamb shanks

4.5 cups

water

2 cubes

Maggi® Chicken Bouillon

0.75 cup

Kidney beans, drained

1 piece

Dried lime

1 large

Potato, chopped

1 cup

spring onions, finely chopped

1.5 cups

Spinach, chopped

0.5 cup

Coriander leaves, chopped

1.5 cups

Fresh parsley, chopped

35 g

Chives, finely chopped

18 g

Fenugreek leaves, chopped

Copy

Nutrition Value

Energy

621.34 kcal

Protein

51.2 g

Carbohydrates

35.78 g

Fats

31.14 g

Information per serving

Step 1

Heat half the quantity of oil in a large pan, add and cook onions on medium heat until golden, add turmeric and cook for 2 more minutes.

Step 2

Add meat cubes and stir over high heat until meat changes color and begins to turn brown.

Step 3

Add water, MAGGI® Chicken Bouillon cubes, then bring to boil, cover and simmer for 30 minutes.

Step 4

Add beans and simmer for another 40 minutes or until meat is tender.

Step 5

Heat the remaining oil in a pan, add and fry the potato pieces until lightly brown, add spring onions, spinach, coriander, parsley, chives and fenugreek. Fry for another 3-4 minutes.

Step 6

Add potato mixture to meat stew, add dried limes, cover and simmer for another 10 minutes.

Step 7

Season with pepper and salt and adjust according to taste.

Step 8

Serve with white rice.

Step 1 of 8

Heat half the quantity of oil in a large pan, add and cook onions on medium heat until golden, add turmeric and cook for 2 more minutes.

Step 2 of 8

Add meat cubes and stir over high heat until meat changes color and begins to turn brown.

Step 3 of 8

Add water, MAGGI® Chicken Bouillon cubes, then bring to boil, cover and simmer for 30 minutes.

Step 4 of 8

Add beans and simmer for another 40 minutes or until meat is tender.

Step 5 of 8

Heat the remaining oil in a pan, add and fry the potato pieces until lightly brown, add spring onions, spinach, coriander, parsley, chives and fenugreek. Fry for another 3-4 minutes.