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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?
Room for Balance Improvement (0 - 44)
This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.
Good Balance (45 - 69)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
Great Balance (70 - 100)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.
Protein
13.9g / 17%
Carbohydrates
48.3g / 60%
Fats
7.6g / 22%
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

  • Unleash your creations with MAGGI's delicious and healthy products. Did you know that adding vegetables and vegetables at the last step of cooking will help vegetables retain their natural color and nutrients?
  • Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients?
  • Remember to supplement Vitamin C from oranges, pineapples, lemons to help the body metabolize iron This dish has enough salt and cooking oil needed to give you a healthy and delicious meal! You don't need anything extra!
Indian Main course

Lamb shawarma with mint and coriander dip

0
180Min
Easy

Ingredients

-
24 Servings
+

This dish has been optimized for 24 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

24  pieces
Naan bread
500  g
Lamb leg
1  Sachet
MAGGI® Shawarma Mix
2  tbsp
Coconut oil
2  large
red onions, finely chopped
1  sprig
Fresh Rosemary
2  cups
water
0.5  cup
Mango chutney
1  bunch
Fresh mint
1  bunch
Coriander (cilantro) leaves, raw
1  Medium
green chili pepper
3  tbsp
Labneh
0.5  tsp
Ground Garam Masala
0.25  tsp
Chili powder
0.25  cup
Black seed

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Nutrition Value

Energy
315.9 kcal
Protein
13.9 g
Carbohydrates
48.28 g
Fats
7.62 g
Information per serving
Lets Cook

Instruction

180 Minutes
Step 1
0 Min
Pre-heat oven to 170°C. Pat dry the lamb and rub with the MAGGI® Indian Masala Mix. Heat 2 tablespoons of coconut oil in a large cast iron pot or oven-proof heavy base pot, and fry the lamb all over until it is evenly browned. Remove the lamb and reserve on the side. In the same pot, sauté the onions until they soften and add the seared lamb, rosemary and water. Cover the pot and bake in the oven for about 3 hours. Once cooked shred with a fork.
Step 2
0 Min
To prepare the mint and coriander dip, put chili, mint, coriander in a small blender and blend until it has turned into a paste. Place in a bowl and stir in labneh, garam masala and chili powder.
Step 3
0 Min
To prepare the vol-au-vent, place some shredded slow-cooked lamb on the base, mix with some mint and coriander dip,) with some mango chutney optional (and finally sprinkle some toasted nigella seeds.
Lamb shawarma with mint and coriander dip

Step 1 of 3

Pre-heat oven to 170°C. Pat dry the lamb and rub with the MAGGI® Indian Masala Mix. Heat 2 tablespoons of coconut oil in a large cast iron pot or oven-proof heavy base pot, and fry the lamb all over until it is evenly browned. Remove the lamb and reserve on the side. In the same pot, sauté the onions until they soften and add the seared lamb, rosemary and water. Cover the pot and bake in the oven for about 3 hours. Once cooked shred with a fork.

Lamb shawarma with mint and coriander dip

Step 2 of 3

To prepare the mint and coriander dip, put chili, mint, coriander in a small blender and blend until it has turned into a paste. Place in a bowl and stir in labneh, garam masala and chili powder.

Lamb shawarma with mint and coriander dip

Step 3 of 3

To prepare the vol-au-vent, place some shredded slow-cooked lamb on the base, mix with some mint and coriander dip,) with some mango chutney optional (and finally sprinkle some toasted nigella seeds.

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