750 g lamb shanks, cut into large cubes
8 cups water or 2 liters
2 medium onions, cut into cubes
2 bay leaves
2 cinnamon sticks
For the sauce:
2 large onions or 400 g
4 tablespoons olive oil
12 cloves garlic, crushed
1½ cups coriander leaves or 110 g, fresh and finely chopped
2 cubes MAGGI Chicken Stock
Lemon juice, 2 medium pieces
500 g mulukhiya, dried leaves
Place lamb cubes and water in a large casserole, bring to boil and remove froth as it appears. Add onions, bay leaves and cinnamon then cover and simmer for 1 hour or until meat is almost cooked. Remove from heat and set aside.
To prepare the sauce:
Meanwhile, place the 2 onions in a 220°C oven for 45 minutes or until well cooked, peel the onions and chop finely.
Heat oil in a large pan, add garlic and coriander, and cook over medium heat for 3-4 minutes.
Add the meat with the stock, add MAGGI Mutton Stock (Authentic Taste) cubes, lemon juice and the cooked chopped onions. Add more water if needed, bring to boil and simmer on low heat for 10 minutes.
Meanwhile, wash the dried mulukhiya leaves in cold water 2-3 times, squeeze leaves and drain well.
Add mulukhiya leaves to the boiling stock, cook for 5 to 10 minutes or until mulukhiya is tender.
Energy : 420.00 Kcal
Protein : 30.00 g
Carbohydrate : 22.00 g
Fats : 25.00 g
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