Try this Lamb Tagine recipe, or contribute your own.
Suggest a better descriptionCoat the lamb with the paprika, cayenne pepper, black pepper and saffron. In a hot pan, add the oil and brown the lamb on both sides for a few minutes until the spices become crusty. Pre-heat the oven to 150-170C. In a large pot, soften the grated onion, garlic and salt, then add the cinnamon and turmeric. Add the sultanas, almonds, apricots, honey, lamb stock and tomato juice. Bring the dish to the boil and place in a slow oven for 2 hours. Remove the pot from the oven and lift the lamb on to a serving plate. Skim the fat from the top of the sauce with a ladle. Add the tomatoes and cook for 3 minutes. In another pan, fry the pickled lemon rind and coriander in some oil. Spoon the sauce over the lamb and garnish with the lemon and coriander.
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Serving Size: 1 Serving (2216g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1030 | ||
Calories from Fat: 431 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.9g | 64 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 29.1g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1339.1mg | 46 % | |
Potassium 3096.8mg | 81 % | |
Total Carbohydrate 144.5g | 43 % | |
Dietary Fiber 27.5g | 110 % | |
Sugars, other 117g | ||
Protein 30.4g | 43 % | |
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: 1030
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