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The richness from the spices of this dish will definitely leave you and your family wanting for more!
1. Sauté pumpkin and eggplant separately in olive oil until golden brown. Set aside.
2. Season lamb shoulder with ½ sachet of MAGGI MAGIC SARAP® and pepper. Heat remaining olive oil in a pan and sauté lamb for 2 minutes. Move on the side and add garlic, chili and shallots. Cook for 2 minutes. Lower the heat and add turmeric, coriander, cumin, paprika and chili powder and cook for another 2 minutes. Add tomato paste and cook for another 2 minutes.
3. Pour water, cover and simmer for 1 hour. Add coconut milk and pumpkin and continue to simmer until tender. Let the sauce reduce. Season with remaining sachet of MAGGI MAGIC SARAP®. Stir in eggplant and finish with cilantro. Transfer into a serving plate and drizzle Nestlé yogurt. Serve with rice or bread.
Use seasonings to enhance, not to disguise the aroma and taste of food. Start ¼ teaspoon of spices per pound of meat or pint of sauce.
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1/4 cup large diced pumpkin
1 pc eggplant cut into 1-inch pieces
2 tbsp olive oil
1/2 kg lamb shoulder, cut into 1-inch cubes
1 sachet 8g MAGGI MAGIC SARAP®
1/4 tsp freshly ground pepper
4 cloves garlic, minced
1 pc chili, minced
4 pcs shallots, sliced
1 tsp turmeric powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp chili powder
4 tbsp tomato paste
1 cup Water
1/2 cup coconut milk
1 tbsp minced cilantro
1/4 cup NESTLÉ Creamy Yogurt