Moroccan Lamb

Name: Moroccan Lamb
Total time: 1 h 30 min
Yield: 4
Cuisine: African
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); 2.667 cups potatoes (peeled and chopped); 2 cups canned chickpeas (drained and rinsed); 0.667 cup Prune (chopped); 2.333 cups Couscous; 4 Tbsps sliced almonds; salt; peppers; fresh cilantro

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Health Score:

90 / 100

Difficulty:

easy

Difficulty

Preparation:

1 hr 30 min.

Preparation

Calories:

1260

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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 serve: 2.333 cups Couscous; 4 Tbsps sliced almonds; salt; peppers

To garnish: fresh cilantro

How healthy are the main ingredients?

chickpeas potato Tomato almond olive oil garlic clove

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Preparation steps

Heat the oil in a large pan and brown the meat on all sides.

Add the onion and garlic and fry briefly then stir in the garam masala and a little water.

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.

While the meat is cooking, prepare the couscous according to the package instructions.

Toast the flaked almonds in a dry frying pan and stir into the couscous.

Season the lamb stew to taste with salt and pepper and serve on plates on a bed of couscous. Serve sprinkled with coriander.