Tagine with Lamb and Couscous
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,549 cal. | (359 %) | ||
| Protein | 96.25 g | (98 %) | ||
| Fat | 39.01 g | (34 %) | ||
| Carbohydrates | 1,676.51 g | (1,118 %) | ||
| Sugar added | 8.62 g | (34 %) | ||
| Roughage | 108.81 g | (363 %) |
| Vitamin A | 105.41 mg | (13,176 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.18 mg | (18 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 16.61 mg | (138 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 43.14 μg | (14 %) | ||
| Pantothenic acid | 1.13 mg | (19 %) | ||
| Biotin | 7.14 μg | (16 %) | ||
| Vitamin B₁₂ | 4.14 μg | (138 %) | ||
| Vitamin C | 7.62 mg | (8 %) | ||
| Potassium | 17,036.6 mg | (426 %) | ||
| Calcium | 1,142.86 mg | (114 %) | ||
| Magnesium | 63.7 mg | (21 %) | ||
| Iron | 62.27 mg | (415 %) | ||
| Zinc | 10.11 mg | (126 %) | ||
| Saturated fatty acids | 15.05 g | |||
| Cholesterol | 163.13 mg |
Ingredients
Preparation steps
Rinse meat, pat dry and cut into large pieces. Heat 3-4 tablespoons of butter in an open tagine (or casserole dish), brown meat on all sides. Add cinnamon, pepper and cumin, mix well. Add 250 ml (approximately 1 cup) of water. Cover with a lid and cook for about 45 minutes on medium heat. If necessary, add more water. Drizzle with honey and lemon juice, mix well and simmer for about 15 minutes.
Place couscous in a bowl. Season with a good pinch of salt, add raisins and turmeric, mix well and add 300 ml (approximately 1.5 cup) of boiling water. Let stand for about 10 minutes, covered.
Toast pine nuts, pistachios and almonds in a dry pan until fragrant. Combine with remaining and couscous. Mix well.
Season stew with salt and pepper to taste. Place couscous into bowls and top with lamb. Serve accompanied with yogurt dip or hummus.
