Lamb Tagine
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 1,330 cal. | (63 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 55 g | (220 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 41.2 mg | (343 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,607 mg | (40 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 195 mg | (65 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 15 mg | (188 %) | ||
| Saturated fatty acids | 25.9 g | |||
| Uric acid | 719 mg | |||
| Cholesterol | 259 mg | |||
| Complete sugar | 67 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
