Persian cooking
Dont buy tagine pot, just use the oven proof cast iron pot
Toast the coriander, fennel seeds in a small fry pan over medium heat. pour into motor and pestle or grind to powder
or use the power form
heat the butter in casserole, add spices, ginger, cayenne, stir. add onion, garlic and cook 1 mins
season lamb shank with salt and add to the casserole.
add stock and cinnamon, increase the heat to high and bring to boil to simmer. reduce heat and cook for one hour
boil couscous in salted boiling water for 5 mins, drain and cool
remove lid of casserole and add couscous, dates, making sure couscous is covered by the liquid.
cover and cook for one hour until lamb becomes tender.
remove from the heat
remove seed from pomegranate and 1/3 cups of the seed.
place remaining seeds in a fine sieve over a bowl and back of the spoon to extract juice
or use the pomegranate juice
remove shank from casserole and stir honey and [pomegranate juice. spoon couscous in shallow bowls and place beans and lamb on top
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (786g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1348 | ||
Calories from Fat: 971 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.9g | 144 % | |
Saturated Fat 55.3g | 277 % | |
Monounsaturated Fat 36.9g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 872.6mg | 268 % | |
Sodium 975.7mg | 34 % | |
Potassium 1565.7mg | 41 % | |
Total Carbohydrate 32.3g | 9 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 26.9g | ||
Protein 62.2g | 89 % | |
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: 1348
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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