Morrocan Lamb Hock Stew
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation
Calories:
1955
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,955 cal. | (93 %) | ||
| Protein | 155 g | (158 %) | ||
| Fat | 146 g | (126 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 81 mg | (675 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 20.8 μg | (693 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 2,248 mg | (56 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 246 mg | (82 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 29.2 mg | (365 %) | ||
| Saturated fatty acids | 53.1 g | |||
| Uric acid | 1,454 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat the oven to 140°C (120 fan) | 275°F | gas 1.
2.
Rub the lamb all over with ras al hanout and sit the shanks upright in a snugly-fitting tagine.
3.
Use a vegetable peeler to make long thin strips of orange rind then cut the orange in half and squeeze the juice. Mix the juice with the saffron and leave to infuse for 10 minutes.
4.
Stir in the oil, shallots, honey, almonds and orange zest strips and season well with salt and pepper. Pour the mixture over the lamb then put the lid on the tagine and bake in the oven for 3 hours.
5.
Serve the lamb with the cooking juices spooned over, garnished with parsley.
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