Trim the fat from the lamb. Toss the lamb with half the spices and marinade overnight. In a large pan fry the lamb in olive oil to brown all over, add the remaining spices, garlic and grated onions. Add the almonds and cinnamon sticks and cover with tomato juice, stock and tinned tomatoes. Bring to the boil, simmer for 1 1/2 hours. Drain the meat and add the tomatoes, raisins, honey and potatoes and cook until the tomatoes have broken down and the sauce is thick. Return the lamb to the sauce and fold in chopped coriander and season to taste. Disclaimer ? Copyright Carlton Digital Channels 1999 Per serving: 2687 Calories (kcal); 156g Total Fat; (50% calories from fat); 140g Protein; 201g Carbohydrate; 499mg Cholesterol; 2742mg Sodium Food Exchanges: 1 Grain(Starch); 16 1/2 Lean Meat; 18 1/2 Vegetable; 5 Fruit; 21 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2104g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 291 (62%)|
|Amt Per Serving||% DV|
|Total Fat 32.4g||43 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 18.5mg||1 %|
|Potassium 1023.1mg||27 %|
|Total Carbohydrate 51.9g||15 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 35g|
|Protein 6.6g||9 %|
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Calories per serving: 466
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