5 baby zucchini or 500 g peeled and cut to thick slices
2 medium carrots or 300 g cut as large cubes
4 medium or 600 g tomatoes chopped
3 dried limes
2 small chili peppers, green
3 cubes MAGGI Chicken Stock
1 tablespoon Arabic mixed spices
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon curry powder
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon whole cardamom pods
½ teaspoon ground black pepper
¼ teaspoon chili pepper
4 whole cloves
1 medium or 150 g green bell pepper cut as slices
1 cup or 75 g coriander leaves chopped
15 loaves Markouk bread
How to prepare
Place lamb cuts in a large pot, cover with fresh water, and bring to boil skimming froth as it appears. Cover and cook on low heat for 1 hour. Drain and reserve stock.
Heat oil in a large pot, add and cook onions until golden brown. Add tomato paste, potato, baby zucchinis, carrots, tomatoes, dried limes and stir and cook for 2-3 minutes.
Add the lamb cuts, the lamb stock, MAGGI Chicken Stock, all the spices and bell pepper.
Bring to a boil, cover and simmer for 15 minutes.
Add coriander, simmer for another 10 minutes or until potato and meat are tender.
Place the bread in layers on a large serving dish, or break it into pieces.
Spoon first the stock over the bread, then spoon the meat, the vegetables and the rest of the stock.
Questions ? Ask a specialist
