North African Lamb Stew

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North African Lamb Stew
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
836
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie836 kcal(40 %)
Protein63.49 g(65 %)
Fat54.77 g(47 %)
Carbohydrates25.84 g(17 %)
Sugar added11.5 g(46 %)
Roughage6.11 g(20 %)
Vitamin A76.71 mg(9,589 %)
Vitamin D0 μg(0 %)
Vitamin E11.64 mg(97 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.95 mg(86 %)
Niacin23.58 mg(197 %)
Vitamin B₆0.28 mg(20 %)
Folate65.35 μg(22 %)
Pantothenic acid1.26 mg(21 %)
Biotin32.68 μg(73 %)
Vitamin B₁₂4.72 μg(157 %)
Vitamin C4.36 mg(5 %)
Potassium865.16 mg(22 %)
Calcium180.49 mg(18 %)
Magnesium178.18 mg(59 %)
Iron6.4 mg(43 %)
Zinc13.85 mg(173 %)
Saturated fatty acids12.53 g
Cholesterol189.73 mg

Ingredients

for
6
Ingredients
6 ½ cups Lamb shoulder (diced)
1 pinch Saffron
1 generous pinch ground cinnamon
salt
freshly ground peppers
2 tablespoons Oil
6 cups Apricot
¼ cup honey
1 bunch mint
2 cups shelled almonds
How healthy are the main ingredients?
cinnamonsaltApricothoneymintalmond

Preparation steps

1.
Season the lamb with saffron, cinnamon, salt and pepper. Heat the oil in a large pan and brown the meat on all sides.
2.
Cover with water, put a lid on the pan and simmer gently for about 1 hour. Then add the honey.
3.
Meanwhile skin the apricots (drop into boiling water for a few seconds, refresh in cold water and pull off the skin), halve or quarter depending on size and remove the stones.
4.
Add the apricots and two thirds of the almonds to the meat and cook for a further 20 minutes, stirring frequently.
5.
Wash the mint, shake dry and cut into thin strips. Transfer the lamb ragout to a warmed tajine, garnish with the mint and the remaining almonds and serve. Couscous goes well with this dish.