Try this Lamb Tagine with Green Olives and Lemon recipe, or contribute your own.
Suggest a better descriptionStep 1
In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
Step 2
Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours
Step 3
Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve.
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Serving Size: 1 (2761g) | ||
Recipe Makes: 1 | ||
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Calories: 4768 | ||
Calories from Fat: 3569 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 396.5g | 529 % | |
Saturated Fat 155.1g | 775 % | |
Monounsaturated Fat 179.6g | ||
Polyunsanturated Fat 33.4g | ||
Cholesterol 1143.1mg | 352 % | |
Sodium 1212.3mg | 42 % | |
Potassium 4461.9mg | 117 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 15.9g | ||
Protein 268.1g | 383 % | |
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: 4768
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