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Step 1
1 Min
Dissolve MAGGI® Chicken Stock in 1000ml hot water and set aside.
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Step 2
5 Min
Heat 2 tablespoons of oil in a pot. Saute potato cubes until golden brown, remove and set aside to drain excess oil.
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Step 3
7 Min
Using the same pot, add onions, beef cubes and cook for 7 minutes until lightly golden brown.
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Step 4
2 Min
Add tomato paste and saute for an additional 2 minutes.
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Step 5
90 Min
Add tomatoes, Chicken Stock, caraway, bay leaf, cinnamon stick and black pepper. Cover and cook on low heat for 1½ hours or until the meat is cooked. Remove the meat and reserve the stock.
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Step 6
45 Min
Meanwhile, place the chicken pieces in an oven tray and roast them for 45 minutes until golden brown.
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Step 7
15 Min
In a casserole, heat 2 tablespoons of oil, add shallots and cook for 5 minutes. Add the remaining water and cook for 10 minutes until onions are tender. Remove the onions and reserve the stock.
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Step 8
1 Min
Mix the stock from the meat and onions together.
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Step 9
5 Min
In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried moughrabieh and fry on low heat with constant stirring until grains turn to golden brown.
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Step 10
5 Min
Gently pour a cup of stock, stir from time to time until it is completely absorbed. Repeat the step until the moughrabieh is tender, but not too soft.
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Step 11
1 Min
Mix in some of the onions and meat to the mougrabieh grains and remove from heat.
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Step 12
5 Min
Pour the remaining stock in a casserole, bring to boil. Add half of the fried potatoes, onions, and the cooked meat, and remove from the heat.
