Lamb Tagine

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Lamb Tagine
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 10 min.
Preparation
Calories:
1330
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,330 cal.(63 %)
Protein82 g(84 %)
Fat80 g(69 %)
Carbohydrates71 g(47 %)
Sugar added55 g(220 %)
Roughage7.8 g(26 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E10.7 mg(89 %)
Vitamin K21.3 μg(36 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1 mg(91 %)
Niacin41.2 mg(343 %)
Vitamin B₆1.1 mg(79 %)
Folate131 μg(44 %)
Pantothenic acid3.3 mg(55 %)
Biotin10 μg(22 %)
Vitamin B₁₂9.8 μg(327 %)
Vitamin C20 mg(21 %)
Potassium1,607 mg(40 %)
Calcium125 mg(13 %)
Magnesium195 mg(65 %)
Iron8.5 mg(57 %)
Iodine8 μg(4 %)
Zinc15 mg(188 %)
Saturated fatty acids25.9 g
Uric acid719 mg
Cholesterol259 mg
Complete sugar67 g

Ingredients

for
4
Ingredients
1 ½ kilograms (approximately 2 pounds) Lamb shoulder (, Divided into evenly sized pieces of meat with bones)
300 grams (approximately 10 1/2 ounces) honey
1 Cinnamon stick
¼ tsp ground ginger
1 generous pinch ground saffron
salt
1 kilogram (approximately 2 pounds) small onions
150 grams (approximately 5 1/3 ounces) blanched almonds
How healthy are the main ingredients?
onionhoneyalmondsalt

Preparation steps

1.

In a tajine (or Dutch oven) Bring about 1 liter (approximately 1 quart) of water, to a boil.  Add the lamb shoulder, cinnamon, ginger, saffron, salt and 2 tablespoons of honey and reduce to a gently simmer. Cover and cook 2 hours.

2.

Peel meantime onions and chop. After the lamb has simmered for 2 hours, add the onions,almonds, and remaining honey to the pot. Cover and simmer 2 hours longer or until the meat is very tender and the liquid has reduced. Serve hot.

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