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Juicy Lamb and Vegetable Ragout
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Not included in this recipe
Treenut
Fish
Crustaceans
Ingredients
Servings
-
6 Portions
+
Lean beef, thin steak slices
1 kilogram Lean beef, thin steak slices
MAGGI® Juicy Coriander & Garlic Mix
1 Sachet MAGGI® Juicy Coriander & Garlic Mix
Green peas
200 grams Green peas
Onion, finely chopped
1 Small Onion, finely chopped
Tomato, diced
100 grams Tomato, diced
Olive oil
14 grams Olive oil
Parsley, fresh
5 grams Parsley, fresh
Basmati rice
1 cup Basmati rice
Juicy Lamb and Vegetable Ragout
Nutri value
| Carbohydrates | 12.93 g |
| Energy | 353.34 kcal |
| Fat | 15.2 g |
| Protein | 41.1 g |
| Fiber | 2.64 g |
| Sodium | 78.25 g |
| Sugar | 2.84 g |
Instructions
7 Steps
25'
Total
5'Preparation
25'Cooking
0'Waiting
Step by step
1 of 7
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Step 1
Preheat oven to 200°C and place rack on medium level.
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2 of 7
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Step 2
Place lamb pieces in provided oven bag, add the MAGGI® Juicy Coriander and Garlic spice mix, peas, tomatoes and olive oil and gently toss to coat meat.
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3 of 7
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Step 3
Use provided red tie to close the bag and lay flat on an oven tray.
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4 of 7
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Step 4
Place tray in preheated oven and cook for 50 minutes for medium done-ness.
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Step 5
Remove tray from oven, cut special oven bag open taking care that the steam in the bag is very hot.
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Step 6
Place meat and vegetables on a platter and pour sauce from bag over meat.
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7 of 7
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Step 7
Garnish with fresh parsley leaves and serve.
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Juicy Lamb and Vegetable Ragout
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