Ingredients 17 items

  • 3 tablespoons olive oil
  • 750 g lamb cubed
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon cayenne pepper
  • 0.5 teaspoon dried ginger powder
  • 0.5 teaspoon ground allspice
  • 1 pinch saffron filaments
  • 2 small onions or 200 g, sliced
  • 2 cloves garlic, sliced
  • 2.5 cups water or 625 ml
  • 2 cubes MAGGI Chicken Stock
  • 2 medium tomatoes or 300 g, quartered
  • 2 medium carrots or 200 g, cut into thick slices
  • 2 baby zucchini or 200 g, cut into thick slices
  • 150 g or ½ tin canned chickpeas drained
  • 15 g or ¼ cup fresh parsley chopped
  • 50 g or ½ cup dried apricots

How to prepare

  1. Pour olive oil into a thick bottomed pot, add and lightly brown the meat cubes. Season with all spices and saffron. Add and cook onion and garlic.
  2. Add water, MAGGI Chicken Stock cubes and tomatoes. Cover and simmer over low heat for 1 hour or until the meat is almost tender.
  3. Add carrots, baby zucchinis and chickpeas and simmer for 15–20 minutes or until vegetables and meat are cooked. Add the apricot the last 5 minutes of cooking time.
  4. Stir in parsley and serve with cooked couscous.

Nutritional informations

Questions ? Ask a specialist

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