Tagine with Lamb and Vegetables

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Tagine with Lamb and Vegetables
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
657
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie657 kcal(31 %)
Protein55.11 g(56 %)
Fat33.14 g(29 %)
Carbohydrates37.2 g(25 %)
Sugar added4.31 g(17 %)
Roughage6.82 g(23 %)
Vitamin A736.75 mg(92,094 %)
Vitamin D0 μg(0 %)
Vitamin E1.12 mg(9 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.55 mg(50 %)
Niacin22.1 mg(184 %)
Vitamin B₆0.56 mg(40 %)
Folate85.88 μg(29 %)
Pantothenic acid1.61 mg(27 %)
Biotin9.08 μg(20 %)
Vitamin B₁₂5.48 μg(183 %)
Vitamin C46.43 mg(49 %)
Potassium1,169 mg(29 %)
Calcium129.77 mg(13 %)
Magnesium78.51 mg(26 %)
Iron6.27 mg(42 %)
Iodine1.5 μg(1 %)
Zinc13.44 mg(168 %)
Saturated fatty acids10.02 g
Cholesterol174 mg

Ingredients

for
4
Ingredients
800 grams
Lamb (such as shoulder)
2
2
2 tablespoons
1 teaspoon
freshly grated Ginger root
½ teaspoon
ground Turmeric
½ teaspoon
ground Cumin
1 pinch
250 milliliters
2
pickled Lemons
300 grams
small, waxy Potatoes
2
2
100 grams
black Olives (pitted)
1 tablespoon
cilantro leaf (for garnishing)

Preparation steps

1.

Rinse meat, pat dry and chop into bite-sized pieces. Peel onions, halve and cut into strips. Peel garlic and chop finely. Heat oil in a tagine or casserole dish, brown meat. Add onions, garlic, ginger, turmeric, cumin and cinnamon, mix well. Season with salt and pepper. Add broth. Cover and simmer for about 45 minutes, on low heat. Add water, as necessary.

2.

Drain lemons and cut into wedges. Peel and rinse potatoes, cut into slices. Rinse tomatoes, cut into quarters and remove seeds. Peel carrots and cut diagonally into slices. Add potatoes, tomatoes and lemons to lamb and simmer for about 20 minutes.

3.

Finally, add olives and honey. Simmer for about 15 minutes.

4.

Garnish with cilantro leaves.Season with salt and pepper. Place into bowls and serve.