Ingredients 12 items

  • 1 tablespoon vegetable oil
  • 150 g lamb cut as small cubes
  • 3 tablespoons fresh parsley chopped
  • 3 tablespoons chopped coriander leaves
  • 1 pinch ground saffron
  • 1 medium tomato or 150 g, peeled and cut into small cubes
  • 1.5 tablespoons tomato paste
  • 6 cups or 1500 ml of water
  • 1 sachet MAGGI Chicken Noodle Soup
  • 90 g or ½ cup green lentil boiled and drained
  • 1 cup canned chickpeas or 180 g
  • 0.58 g ground cumin

How to prepare

  1. Heat oil in a large non-stick saucepan, add and cook lamb for 2-3 minutes or until lamb is brown in color then add parsley and coriander, and stir.
  2. Add saffron, tomato, tomato paste and water.Bring to a boil and simmer on low heat with occasional stirring for 10 minutes or until lamb is cooked.
  3. Add MAGGI Chicken Noodle Soup, cooked lentils, chickpeas and cumin, bring to a boil and simmer on low heat uncovered with occasional stirring for 10 minutes then serve.

Nutritional informations

Questions ? Ask a specialist

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