Lamb Edam With Peas & Carrots Recipe | MAGGI® Arabia

Lamb Edam with Peas & Carrots

Impress your family and friends with this easy to prepare and tasty lamb with peas and carrots dish. Check out other recipes in MAGGI® Arabia for more home cooking inspirations


  • 1 medium onion, finely chopped
  • 1 teaspoon vegetable oil
  • 800 g lamb with bone, cut into small pieces
  • 2 tablespoons all purpose flour, or 25 g
  • 1 medium green chili, whole
  • 1 teaspoon Saudi baharat spices
  • 1 tablespoon tomato paste
  • 2 cubes MAGGI® Chicken Bouillon
  • 2 cups water
  • 2 medium carrots, peeled and cubed
  • 2 cups green peas
  • 4 tablespoon coriander leaves, chopped

How to Prepare

  1. In a large saucepan, sauté onions in vegetable oil until golden, add lamb pieces and sprinkle flour over top. Stir and cook for 10-15 mins
  2. Add green chili, Saudi baharat and tomato paste and stir together to coat meat.
  3. Add MAGGI® Chicken Bouillon and water; bring to a boil, reduce heat and simmer for 30 mins until lamb is tender.
  4. Add carrots & peas and simmer over medium-low heat for another 10 mins until carrots are soft.

Nutritional Info

No Info

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