Try this Moroccan-Style Lamb Shoulder Chops with Couscous recipe, or contribute your own.
Suggest a better description1. Coat Crock-Pot with non-stick cooking spray. Season lamb chops with salt and pepper. Heat oil in large skillet over medium-high heat until hot. Add lamb chops and brown on all sides. Transfer to Crock-Pot
2. Add onion to skillet. Cook and stir 2-3 minutes or until translucent. Add garlic, ginger, cinnamon, turmeric, salt, pepper, and bay leaf. Cook and stir 30 seconds longer. Stir in tomatoes with juice, chickpeas, water, and lemon juice. Simmer 2 minutes. Pour mixture over lamb. Cover; cook on HIGH 3.5 to 4 hours or until lamb is tender.
3. Add salt and pepper, if desired. Serve lamb chops over couscous with sauce and vegetables. Serve with lemon wedges, if desired.
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Serving Size: 1 Serving (479g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 360 | ||
Calories from Fat: 57 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 680.6mg | 23 % | |
Potassium 613mg | 16 % | |
Total Carbohydrate 65.9g | 19 % | |
Dietary Fiber 12.9g | 51 % | |
Sugars, other 53g | ||
Protein 12.8g | 18 % | |
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: 360
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