Inspired tagine developed following trip to Marrakech
Soak Tagine pot in water for 30 mins and bring oven to temperature - 180C. Brown lamb in frying pan and then put to oneside. Then brown onion in same pan towards end add garlic, cumin, coriander and cloves.
Put Onion mix in bottom of Tagine pot place lamb on top. Then cover lamb with remaining spices and grated pepper.
Add apricots, figs, almonds, chick peas and preserved lemon. Mix in.
Add vinegar. Pour hot stock until most ingredients are covered.
Place in oven for 1 hour then turn over lamb and add stock if required.
Check stock levels but don't over do it only add if getting dry. If need be turn oven down towards the end. About 2.5-3 hours in the oven. Its cooked after 1.5 hours but will be more tender if in longer.
Add salt and parsley at the end before serving - which os best done in Tagine pot on the table.
Keep an eye on fluid level and protect the pot by soaking first.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (453g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 606 | ||
Calories from Fat: 379 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.1g | 56 % | |
Saturated Fat 20.6g | 103 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 366.6mg | 113 % | |
Sodium 311mg | 11 % | |
Potassium 801.7mg | 21 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 19.7g | ||
Protein 30.5g | 44 % | |
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: 606
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