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Spiced Lamb Casserole
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 50 min.
Preparation
Calories:
620
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 620 cal. | (30 %) | ||
Protein | 42 g | (43 %) | ||
Fat | 39 g | (34 %) | ||
Carbohydrates | 25 g | (17 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 9.5 g | (32 %) |
more nutritional values
Vitamin A | 1.1 mg | (138 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 6.4 mg | (53 %) | ||
Vitamin K | 28 μg | (47 %) | ||
Vitamin B₁ | 0.4 mg | (40 %) | ||
Vitamin B₂ | 0.5 mg | (45 %) | ||
Niacin | 22.5 mg | (188 %) | ||
Vitamin B₆ | 0.5 mg | (36 %) | ||
Folate | 58 μg | (19 %) | ||
Pantothenic acid | 1.8 mg | (30 %) | ||
Biotin | 3.8 μg | (8 %) | ||
Vitamin B₁₂ | 5.3 μg | (177 %) | ||
Vitamin C | 5 mg | (5 %) | ||
Potassium | 1,042 mg | (26 %) | ||
Calcium | 57 mg | (6 %) | ||
Magnesium | 64 mg | (21 %) | ||
Iron | 4.3 mg | (29 %) | ||
Iodine | 4 μg | (2 %) | ||
Zinc | 7.2 mg | (90 %) | ||
Saturated fatty acids | 13.3 g | |||
Uric acid | 413 mg | |||
Cholesterol | 147 mg | |||
Complete sugar | 22 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 Tbsps olive oil
- 5 ⅓ cups Lamb neck (in large chunks)
- 1 onion (quartered and sliced)
- 3 carrots (diced)
- 3 cloves garlic cloves (finely chopped)
- 2 tsps Ras el hanout (spice mix)
- 4 cups lamb stock
- 1 cup Prune
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Product recommendation
Suggested variation:
Moroccan Lamb with Apricots
Replace the prunes with dried apricots and stir in 2 tbsp of chopped coriander leaves at the end.
Preparation steps
1.
Preheat the oven to 140°C (120 fan) | 275°F | gas 1.
2.
Heat the oil in a large cast iron casserole dish and sear the lamb on all sides until well browned. Remove the lamb from the pan and fry the onion, carrots and garlic for 5 minutes. Stir in the spice mix then add the stock and bring to a simmer.
3.
Return the lamb to the pan, cover the casserole with a lid and cook in the oven for 2 hours.
4.
Add the prunes 30 minutes before the end of the cooking time.
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