Try this Lamb Turnip Prune Tagine recipe, or contribute your own.
Suggest a better descriptionPeel and chop onion. Peel and dice turnips. Chop celery. Heat olive oil in a casserole dish. Fry lamb until browned. Add in onion and celery. Fry gently for 5 minutes. Mix in cinnamon, ginger, cayenne and turmeric. Mix in tomato puree. Add in stock, salt and pepper. Bring to the boil. Reduce heat, cover and simmer for 1/2 hour. Add in diced turnip and prunes. Simmer for a further 1/2 hour. Mix in parsley and serve. Serve this aromatic Moroccan stew with steamed cousous or boiled rice for a taste of the Middle East. Recipe by: Teletext (Ch4)
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Serving Size: 1 Serving (386g) | ||
Recipe Makes: 4 | ||
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Calories: 831 | ||
Calories from Fat: 730 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.1g | 108 % | |
Saturated Fat 36.4g | 182 % | |
Monounsaturated Fat 33.9g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 100.8mg | 31 % | |
Sodium 300mg | 10 % | |
Potassium 608.4mg | 16 % | |
Total Carbohydrate 14.8g | 4 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 11.2g | ||
Protein 11g | 16 % | |
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: 831
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