Spiced Lamb Casserole
(0 votes)
(0 votes)
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
- 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
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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