African - style
Easy
Main course
Classic Lamb Stew
120Min
Easy
600
g
Lamb, Australian, imported, fresh, leg, bottom, boneless, separable lean and fat, trimmed to 1/8" fat, cooked, roasted
60
g
Wheat Flour, White, All-Purpose, Unenriched
10
g
Spices, cumin seed
10
g
Spices, Paprika
2
tbsp
Oil, corn, industrial and retail, all purpose salad or cooking
1
Onions, Raw
3
tbsp
Rosemary, fresh
30
g
Tomato Products, Canned, Sauce
30
g
MAGGI Lazenby Worcester Sauce
750
g
Soup, chicken broth, ready-to-serve
300
g
Potatoes, Flesh And Skin, Raw
400
g
Butternut Cubes
5
g
Spices, Pepper, Black
15
mg
MAGGI Chilli Garlic Sauce
.
Nutrition Value
Energy
608.79 kcal
Carbohydrates
43.82 g
Protein
47.22 g
Fats
26.86 g
Information per serving
Instruction
120 Minutes
Season the meat
3 Min
Place the flour, cumin and paprika into a bowl. Season well with salt and pepper. Coat each piece of lamb in the flour mixture, shaking off any excess flour.
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Brown the meat
12 Min
Heat the oil in a deep casserole, and brown the lamb pieces, in batches, for 5– 6 minutes per side, or until brown. Transfer to a plate and repeat with the remaining lamb.

Cook meat and simmer
49 Min
Return the casserole to the stove and gently fry the onion for 3-4 minutes, add more oil if necessary. Return the lamb to the pot, with the rosemary, tomato paste, MAGGI Lazenby Worcestershire Sauce, MAGGI Chilli Garlic Sauce and lamb or beef stock. Bring to simmer and cook, covered for 45 minutes.

Add baby potatoes
25 Min
Add the baby potatoes and cook for a further 25 minutes.

Add vegetables and cook until tender
20 Min
Add the remaining vegetables and season with pepper. Top with the extra rosemary and cook for 15-20 minutes, or until the vegetables are just tender.

Serving suggestion
2 Min
Serve with samp and beans, MAGGI Steak & Chops flavour 2 Minute Noodles or rice.
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