Coriander Bazella Recipe | MAGGI® Arabia

Coriander Bazella

Easy-to-cook bazella spiced with MAGGI®'s signature Coriander and Garlic Mix. Enjoy with a generous serving of Arabic rice.


  • 1 kg lamb tenderloin/fillet (Moazaat), cut into 3 cm thick pieces
  • 1 pack MAGGI® Coriander and Garlic Mix
  • 200 g frozen peas
  • 1 small onion, finely chopped
  • 1 medium tomato, cut into 1 cm cubes
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley leaves, roughly chopped

How to Prepare

  1. Preheat oven to 200°C and place rack on medium level.
  2. Place lamb pieces in provided oven bag, add the MAGGI® Coriander and Garlic Mix, peas, tomatoes and olive oil and gently toss to coat meat.
  3. Use provided red tie to close the bag and lay flat on an oven tray.
  4. Place the tray in preheated oven and cook for 50 mins for medium doneness.
  5. Remove tray from oven, cut special oven bag open taking care that the steam in the bag is very hot.
  6. Place meat and vegetables on a platter and pour sauce from bag over meat.
  7. Garnish with fresh parsley leaves and serve.

Nutritional Info

No Info

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