Heat the oil and butter in a tagine or heavy-based casserole.
Saute onions until golden. Stir in the turmeric, ginger and cinnamon.
Add the meat, coating with the spice mixture.
Pour in enough water to almost cover the meat and bring it to the boil. Reduce the heat, coverand simmer for 1 1/2 hours.
Add the dates and honey. Cover and continue to simmer for another 30 minutes. Season to taste.
Heat the olive oil with butter in a small pan. Add the almonds and pistachios and cook gently until golden brown. Scatter the nuts over the lamb and dates and sprinkle with the flat leaf parsley.
Serve with couscous and salad with preserved lemon to cut the sweetness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: Servings|
|Calories from Fat: 95 (58%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 0mg||0 %|
|Sodium 218.6mg||8 %|
|Potassium 200.3mg||5 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 13.2g|
|Protein 3.6g||5 %|
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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: 165
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