This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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Step 1 of 6
Place the lamb pieces and water in a large saucepan, bring to boil and skim forth.
Step 2 of 6
Heat the ghee or oil in a frying pan, add onions and cook for 4-5 mins until softened. Then add to the lamb in the pot.
Step 3 of 6
Add MAGGI® Chicken Bouillon cubes, all the spices, and the cinnamon stick. Cover and simmer over low heat for 1 hour or until the meat is tender but still firm.
Step 4 of 6
In a saucepan, combine yoghurt and corn flour. Bring to boil under constant stirring and simmer for 2 mins.
Step 5 of 6
Stir the yoghurt sauce slowly into the pot of meat, and simmer uncovered over low heat for 5 mins. Taste and adjust the seasoning.
Step 6 of 6
Spoon the meat mixture in a large bowl, garnish with the toasted pine seeds, almonds and parsely and serve with rice.