Trim the fat from the lamb. Toss the lamb with half the spices and marinade overnight. In a large pan fry the pieces of lamb in olive oil to brown all over, add garlic and grated onion and the rest of the spices. Add almonds and cinnamon sticks and cover with tomato juice, stock and tinned tomatoes. Bring to the boil and simmer for 1 1/2 hours. Remove the meat and add the tomatoes, raisins, honey and cook until tomatoes have broken down and the sauce is thick. Return the lamb to the sauce and fold in the chopped coriander and season to taste. Serve with couscous.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 57 (35%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 283.6mg||10 %|
|Potassium 682.5mg||18 %|
|Total Carbohydrate 30.1g||9 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 23.7g|
|Protein 3.4g||5 %|
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Calories per serving: 164
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