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Arab Main course

Spicy Lamb Liver and Green Onions

0
20 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

400 g
Onions, raw
5 g
Vegetable oil-butter spread, reduced calorie
200 g
Peppers, hot chili, red, raw
1 tbsp
Spices, cumin seed
1 tbsp
Tomato products, canned, paste, without salt added
450 g
Lamb, New Zealand, imported, liver, raw
250 g
Water, bottled, generic
200 g
Onions, spring or scallions (includes tops and bulb), raw
20 g
Parsley, fresh
20 g
Maggie Chicken Stock

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Nutrition Value

Energy
164.01 kcal
Protein
17.89 g
Carbohydrates
14.45 g
Fats
4.7 g
Information per serving
Lets Cook

Instruction

20 Minutes
Step 1
0 Min
In a deep frying pan, sauté onions in vegetable oil until golden. Add chili, cumin powder and tomato paste, and sauté for 1 minute.
Step 2
0 Min
Add lamb liver strips, mix with onions, and sauté for 2-3 mins.
Step 3
0 Min
Add MAGGI® Chicken Bouillon and water. Bring to a boil and stir all the ingredients together. Cover and simmer for 10 mins.
Step 4
0 Min
Stir in green onions and parsley leaves before serving with flatbread or steamed rice.
Spicy Lamb Liver and Green Onions

Step 1 of 4

In a deep frying pan, sauté onions in vegetable oil until golden. Add chili, cumin powder and tomato paste, and sauté for 1 minute.

Spicy Lamb Liver and Green Onions

Step 2 of 4

Add lamb liver strips, mix with onions, and sauté for 2-3 mins.

Spicy Lamb Liver and Green Onions

Step 3 of 4

Add MAGGI® Chicken Bouillon and water. Bring to a boil and stir all the ingredients together. Cover and simmer for 10 mins.

Spicy Lamb Liver and Green Onions

Step 4 of 4

Stir in green onions and parsley leaves before serving with flatbread or steamed rice.

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