Spiced Lamb and Prune Braise
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
6 h. 35 min.
Preparation
Calories:
703
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 703 cal. | (33 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 31 μg | (52 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 36.1 mg | (301 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 9.7 μg | (323 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,572 mg | (39 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 10.9 mg | (136 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 695 mg | |||
| Cholesterol | 227 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tajine
- 0.333 cup olive oil
- 6 cups diced Leg of lamb
- ⅔ cup Prune
- ⅔ cup havled, dried Apricot
- 2 onions (sliced)
- 2 cloves garlic cloves (sliced)
- 1 Tbsp Harissa
- 1 tsp Ras el hanout
- 1 tsp ground Cumin
- ½ tsp ground cinnamon
- ½ tsp paprika
- 2 cups lamb stock
- salt
- peppers
Preparation steps
1.
Coat the lamb in most of the oil and season generously.
2.
Heat a large casserole dish over a moderate heat until hot then seal the lamb in batches until golden brown in colour over.
3.
Remove to a slow cooker and reduce the heat under the casserole dish a little.
4.
Add the remaining oil and saute the onion and garlic for 5 minutes, stirring frequently. Add the harissa and ground spices and stir well.
5.
Add the stock, prunes and apricot halves then pour into the slow cooker and stir again thoroughly.
6.
Cover with a lid and cook on a medium setting for 6 hours until the lamb is cooked and tender.
7.
Adjust the seasoning to taste before spooning into a tajine. Garnish with the pine nuts and parsley before serving.
8.
Suggested variation; stir through 30 ml / 1 fl. oz / 2 tbsp Armagnac into the slow cooker before cooking for a richer prune flavour.
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