Lamb with Chickpeas and Couscous
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
1461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,461 cal. | (70 %) | ||
| Protein | 45.85 g | (47 %) | ||
| Fat | 24.67 g | (21 %) | ||
| Carbohydrates | 293.74 g | (196 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 41.93 g | (140 %) |
more nutritional values
| Vitamin A | 238.04 mg | (29,755 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.07 mg | (34 %) | ||
| Vitamin B₁ | 1.03 mg | (103 %) | ||
| Vitamin B₂ | 1.08 mg | (98 %) | ||
| Niacin | 20.23 mg | (169 %) | ||
| Vitamin B₆ | 2.14 mg | (153 %) | ||
| Folate | 151.03 μg | (50 %) | ||
| Pantothenic acid | 4.96 mg | (83 %) | ||
| Biotin | 3.94 μg | (9 %) | ||
| Vitamin B₁₂ | 3.63 μg | (121 %) | ||
| Vitamin C | 186.63 mg | (196 %) | ||
| Potassium | 3,789.75 mg | (95 %) | ||
| Calcium | 536.84 mg | (54 %) | ||
| Magnesium | 284.77 mg | (95 %) | ||
| Iron | 9.16 mg | (61 %) | ||
| Iodine | 4.13 μg | (2 %) | ||
| Zinc | 11.6 mg | (145 %) | ||
| Saturated fatty acids | 5.01 g | |||
| Cholesterol | 104.33 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 lamb shanks (each about 200 grams)
- salt
- freshly ground peppers
- 2 vegetable oil
- 1 tsp ground Cumin
- cinnamon (per 1/4 tsp)
- Turmeric (per 1/4 tsp)
- ½ finely grated ginger
- 1 onion (finely chopped)
- 5 garlic cloves (finely chopped)
- 50 grams dried Date (pitted)
- 50 dried Figs
- 2 Red chili peppers (finely chopped)
- 250 milliliters Orange juice
- 30 grams chickpeas (from a jar)
Preparation steps
1.
Season the lamb shanks with salt and pepper and saute on all sides in an ovenproof skillet in hot oil over high heat. Reduce the heat, add the onions, garlic and the spices, sauté briefly and add the dried fruit, chiles, orange juice, chickpeas and 750 milliliters (approximately 3 1/4 cups) of water.
2.
Bring to a boil, cover and place in an oven preheated to 180°C (approximately 350°F) approximately 2 hours until the meat is tender. Check liquid after 1 hour and add some water if necessary. Serve in a bowl with couscous.
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