Slow cook the lamb shank in water and bouquet garni for 3 hours. Once cooked, take off from heat and allow to rest before chopping the meat.
Cut the vegetables and fried pieces of Arabic bread, keep aside.
In a pot, heat the olive oil and ghee before adding cut up onions, garlic, celery, leeks and carrots.
Sauté well before combining the MAGGI® Khaleeji Seasoning.
Add in the lamb and tomato paste and mix well.
Pour in the water and bring to a boil.
Let simmer for 20 minutes on low heat.
To serve, dish out in a soup bowl and garnish with fried Arabic bread and parsley.
