Lamb with Apricots and Almonds
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
684
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 684 cal. | (33 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,111 mg | (28 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 346 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse meat, pat dry, coarsely chop and toss with saffron and cinnamon, season with salt and pepper. Heat the oil in a Dutch oven and saute the meat until browned all over. Add cold water to cover and bring to a boil. Reduce to a simmer, cover and simmer 1 hour, then stir in the honey.
2.
Meanwhile, blanch the apricots in a pot fo boiling water for 10 seconds. Drain, peel, cut in half or quarters, depending on size and remove the pits. Add apricots and two-thirds of the almonds to the meat and simmer 20 minutes, stirring occasionally.
3.
Rinse the mint, shake dry and cut into fine strips. Pour the lamb stew into a preheated tajine (or a serving dish), garnish with mint and remaining almonds and serve with couscous if desired.
