Moroccan Lamb
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1260
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,260 cal. | (60 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 110 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.7 g | (72 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.8 mg | (107 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,934 mg | (48 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 247 mg | (82 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 743 mg | |||
| Cholesterol | 166 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups lamb (leg or shoulder; cubed)
- 2 Tbsps olive oil
- 1 onion (chopped)
- 2 cloves garlic cloves (chopped)
- 1 tsp Garam Masala
- 2 cups canned Tomatoes (chopped)
- 2 ⅔ cups potatoes (peeled and chopped)
- 2 cups canned chickpeas (drained and rinsed)
- ⅔ cup Prune (chopped)
- To garnish
- fresh cilantro
Preparation steps
1.
Heat the oil in a large pan and brown the meat on all sides.
2.
Add the onion and garlic and fry briefly then stir in the garam masala and a little water.
3.
Add the chopped tomatoes, cover and cook for about 45 minutes. Then add the potatoes, chickpeas and prunes and cook slowly for a further 30 minutes or so. Add a little more water if necessary.
4.
While the meat is cooking, prepare the couscous according to the package instructions.
5.
Toast the flaked almonds in a dry frying pan and stir into the couscous.
6.
Season the lamb stew to taste with salt and pepper and serve on plates on a bed of couscous. Serve sprinkled with coriander.
