Try this Lamb and Date Tagine recipe, or contribute your own.
Suggest a better descriptionSource: http://www.bigoven.com/recipe/quickimport?url=http
Have ready a medium lidded casserole. Cut the lamb into 3cm-4cm pieces. Peel and grate the onions (or finely chop them in a food processor). Skin and chop the tomatoes. Halve the dates lengthways.
Combine the onions and spice mixture in the casserole. Add all the remaining tagine ingredients and 500ml water. Bring to the boil and skim off any foam that rises to the surface. Put on the lid and cook on the hob over a very low heat for 1½ hours or until the lamb is tender.
Now drain and rinse the chickpeas and stir these in. Scatter over the spinach, cover, and cook for 5 minutes more, stirring in the spinach halfway through. Taste for seasoning. Scatter with more coriander and a few sesame seeds.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 251 | ||
Calories from Fat: 155 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.2g | 23 % | |
Saturated Fat 7.5g | 37 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 69mg | 21 % | |
Sodium 173.2mg | 6 % | |
Potassium 446.9mg | 12 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.5g | ||
Protein 19g | 27 % | |
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: 251
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