Ingredients Jump to Instructions ↓

  1. 1 cup white butter beans or 180 g, soaked overnight

  2. 1 kg lamb, pieces with bones

  3. 4 cups water or 1000 ml 1 medium onion or 150 g, cut into cubes 1 teaspoon ground black pepper

  4. 2 small cinnamon sticks

  5. 2 cubes MAGGI® Chicken Bouillon

  6. 3 tablespoons vegetable oil

  7. 7 cloves garlic, crushed

  8. 3 medium tomatoes or 450 g, finely chopped 1 tablespoons tomato paste teaspoon ground black pepper teaspoon chili powder teaspoon ground cinnamon For the rice:

  9. 2 cups rice or 400 g 3 cups water or 750 ml 2 tablespoons vegetable oil

  10. 2 cubes MAGGI® Seasoning for White Rice

Instructions Jump to Ingredients ↑

  1. Preparation Cook white butter beans in water until half way cooked remove and drain. Add meat and water to a large saucepan. Bring to boil and remove froth as it appears. Add onion, black pepper, cinnamon sticks and MAGGI® Chicken Bouillon cubes. Cover and simmer for 40 minutes or until meat is half way cooked. Remove the meat pieces and keep the stock. Heat oil in a large saucepan, cook garlic for 2-3 minutes, add the meat pieces and stir carefully for 3-4 minutes. Add tomato pieces, tomato paste, black pepper, chili powder and cinnamon powder. Cook for another 5 minutes. Add the reserved meat stock and white beans. Simmer for 25- 30 minutes or until meat and white beans are cooked. For the rice: Gently wash rice with cold water and drain. Then soak the rice in a bowl filled with cold water for 20 minutes. Drain again. Add 3 cups of water to a large saucepan. Add the rice, oil and MAGGI® Seasoning for White Rice cubes. Bring to boil then simmer with stirring from time to time until the rice totally absorbs the water. Cover the rice, then cook over low heat for 15-20 minutes or until rice is cooked.


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