Try this Lamb Tagine with Dates And Honey recipe, or contribute your own.
Suggest a better descriptionCut the lamb of the bone and then cut into 3cm strips. Put the olive oil into a non-stick frypan on highest setting and brown the lamb off in batches. Remove lamb and drain on paper towels. Add the onions, garlic and spices to the pan and cook at setting 6-7 until onions are soft. Return lamb to the mix and pour in the stock. Cover the pan and simmer at setting 3 for 1 hour then take the lid off and continue to cook for a further 30 minutes. Add the dates, honey and almonds and chopped coriander and heat through for another minute. Serve with rice or couscous.
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Serving Size: 1 Serving (2985g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2997 | ||
Calories from Fat: 1226 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 136.2g | 182 % | |
Saturated Fat 45.9g | 230 % | |
Monounsaturated Fat 58g | ||
Polyunsanturated Fat 13.9g | ||
Cholesterol 1041mg | 320 % | |
Sodium 2792.8mg | 96 % | |
Potassium 5707.7mg | 150 % | |
Total Carbohydrate 102.7g | 30 % | |
Dietary Fiber 4.6g | 19 % | |
Sugars, other 98.1g | ||
Protein 323.1g | 462 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2997
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