by Antony Worrall Thompson
from BBC Food and Drink
1. Preheat the oven to 150C/300F/Gas2.
2. Place the black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine.
3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.
4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with pint of tomato juice and add these juices to the pan.
5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2 hours or until the meat is meltingly tender.
6. Place the lamb in a tagine or large serving dish and sprinkle
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Serving Size: 1 Serving (824g) | ||
Recipe Makes: 4 | ||
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Calories: 1192 | ||
Calories from Fat: 669 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 74.4g | 99 % | |
Saturated Fat 25.2g | 126 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 201.3mg | 62 % | |
Sodium 235.8mg | 8 % | |
Potassium 2600.6mg | 68 % | |
Total Carbohydrate 82g | 24 % | |
Dietary Fiber 17.4g | 70 % | |
Sugars, other 64.6g | ||
Protein 61.2g | 87 % | |
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: 1192
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