Lamb Tagine with Dried Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 725 cal. | (35 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,238 mg | (31 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 330 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 600 grams Lamb shoulder (boneless)
- 80 grams raisins
- 500 grams shallots
- 2 garlic cloves
- 400 grams dried Fruit (such as apricots, figs, prunes, cranberries)
- olive oil
- 650 milliliters lamb stock
- 1 tsp Turmeric
- salt
- peppers (freshly ground)
- 2 generous pinches Saffron
- cinnamon
- 2 Tbsps coarsely chopped Pistachio
Preparation steps
Rinse lamb shoulder, pat dry with paper towels, trim and cut into 2 cm (approximatley 1 inch) cubes. Soak raisins in water. Peel onions and garlic. Cut 200 grams (approximately 7 ounces) of shallots into about 1 cm (approximatley 0.3 inch) cubes. Chop garlic finely. Chop 100 grams (approximately 3.5 ounces) of dried fruit.
Heat oil in a saucepan, brown lamb pieces, onions and garlic, stirring. Add 400 ml (approximately 1 2/3 cup) of lamb stock. Season with turmeric, salt and pepper. Add chopped dried fruit and simmer, covered, for 40 minutes. Remove the lid, add whole dried fruit and whole shallots and simmer for 15-20 minutes on medium heat.
Add the rest of stock and drained raisins. Season with saffron, cinnamon, salt and pepper. Simmer on low heat for about 5 minutes. Season lamb again and sprinkle with pistachios. Serve with rice, if desired.
