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Spaghetti with Lamb and Vegetables Recipe



2 tablespoons olive oil

2 medium onions or 300 g, finely chopped

½ kg lean minced lamb

3 cloves garlic, finely chopped

2 medium carrots or 200 g, finely chopped

2 cups mushrooms or 200 g, quartered

1 medium red bell pepper or 150 g, chopped

2 teaspoons plain flour

4 medium tomatoes or 600 g, peeled and chopped

2 cubes MAGGI® Chicken Less Salt Bouillon

2 tablespoons tomato paste

1 cup water or 250 ml

2 tablespoons fresh parsley, chopped

¾ teaspoon ground black pepper

½ kg spaghetti, cooked



Warm olive oil in a large saucepan, add and cook onions over medium heat for 4 minutes or until tender.

Add minced lamb, garlic and carrots. Stir over medium heat for 7 minutes or until the meat is golden brown.

Add mushrooms, bell pepper, flour and cook the ingredients for another 2 minutes.

Add tomatoes, MAGGI® Chicken Less Salt Bouillon cubes, tomato paste and water. Bring to boil and simmer over low heat for 20 minutes.

Stir in parsley and season with black pepper.

Serve with cooked spaghetti.

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