gm lean beef shanks, cubed
cloves garlic, crushed
tsp ground black pepper
tsp ground turmeric
tsp ground coriander
cups water with 2 cubes or 625 ml broth
large carrot or 150 g, cut into small cubes
gm onions, small size, peeled
large potato or 300 g, cut into cubes
Juice and rind of 1 lemon
tbsp Noor Oil
This dish is a refreshing twist to the usual stew. Light and bursting with citrusy flavor – it is a delicious addition to the Ramadan menu.
Heat Noor Oil.
Sprinkle spices on beef and brown beef shanks and set aside.
In the same pan, fry garlic, carrots, potatoes until soft.
Add meat, broth and lemon rind and simmer on medium heat until meat is cooked.
Stir in lemon juice before serving.
Serve with brown or white rice.