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Vegetable and beef stew
7'
Not included in this recipe
Treenut
Fish
Crustaceans
No Allergen Information
Ingredients
Servings
-
6 Portions
+
Lamb meat, cut into small parts
400 grams Lamb meat, cut into small parts
Onion, finely chopped
1 Medium Onion, finely chopped
Carrot, cut into cubes
2 Mediums Carrot, cut into cubes
Potatoes
2 Mediums Potatoes
zucchinis
2 Mediums zucchinis
Green peas
1 cup Green peas
Green beans
1 cup Green beans
Tomato Paste
3 tablespoons Tomato Paste
Olive oil
2 tablespoons Olive oil
MAGGI® Beef Bouillon
2 cubes MAGGI® Beef Bouillon
Ground Black Pepper
1 teaspoon Ground Black Pepper
Ghee
1 tablespoon Ghee
Boiling Water
2 cups Boiling Water
Garlic, finely chopped
3 Cloves Garlic, finely chopped
Coriander Powder
2 tablespoons Coriander Powder
Green chili, chopped
1 Medium Green chili, chopped
Vegetable and beef stew
Nutri value
| Carbohydrates | 22.84 g |
| Energy | 224.17 kcal |
| Fat | 8.17 g |
| Protein | 17.17 g |
| Fiber | 4.3 g |
| Sodium | 107.04 g |
| Sugar | 6.35 g |
Instructions
7 Steps
55'
Total
10'Preparation
45'Cooking
0'Waiting
Step by step
1 of 7
1'
Step 1
Preheat oven to 180C
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2 of 7
1'
Step 2
In a large nonstick pot, sauté onions in Oil until golden, add meat pieces and pepper and cook for another 5 minutes until meat is slightly brown.
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3 of 7
1'
Step 3
season with black pepper, add MAGGI® Beef Bouillon.
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4 of 7
1'
Step 4
Add the vegetables, tomato paste and water and bring to a boil.
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5 of 7
1'
Step 5
In a separate pan, prepare the “tasha” by sautéing ghee, garlic, coriander, chili together
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6 of 7
1'
Step 6
Add the “tasha” on top of the vegetable-meat mix
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7 of 7
1'
Step 7
Add the mixture in the pot and place it in a preheated oven for 45 minutes. Serve with white rice.
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Vegetable and beef stew
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