Spread the sliced onions in the base of a large pot.
Wash and hollow eggplants, zucchinis, potatoes and bell peppers. Place them in a bowl with water to prevent changing their color.
Combine minced lamb, garlic, onion, rice, cumin, black pepper, parsley and MAGGI® Chicken Bouillon Less Salt cubes.
Drain hollowed vegetables from water then stuff them with meat mixture. Arrange them over onion slices in the pot.
Dissolve tamarind and MAGGI® Chicken Bouillon Less Salt cube in hot water. Pour stock over the vegetables.
Bring to a boil, then cover and cook over low heat for 35 mins or until the vegetables and rice are cooked.
Place the vegetables on a large serving dish, add sauce and serve.