Tajine with Lamb, Lemon, Peas and Potatoes
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
653
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 653 cal. | (31 %) | ||
| Protein | 57.01 g | (58 %) | ||
| Fat | 30.47 g | (26 %) | ||
| Carbohydrates | 40.27 g | (27 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 7.01 g | (23 %) |
more nutritional values
| Vitamin A | 105.43 mg | (13,179 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.39 mg | (3 %) | ||
| Vitamin B₁ | 0.44 mg | (44 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 22.94 mg | (191 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 110.17 μg | (37 %) | ||
| Pantothenic acid | 1.61 mg | (27 %) | ||
| Biotin | 6.83 μg | (15 %) | ||
| Vitamin B₁₂ | 5.48 μg | (183 %) | ||
| Vitamin C | 43.83 mg | (46 %) | ||
| Potassium | 1,191.85 mg | (30 %) | ||
| Calcium | 104.29 mg | (10 %) | ||
| Magnesium | 85.43 mg | (28 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 2.5 μg | (1 %) | ||
| Zinc | 13.65 mg | (171 %) | ||
| Saturated fatty acids | 9.67 g | |||
| Cholesterol | 174 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams lamb (shoulder)
- 2 onions
- 2 Tbsps olive oil
- 1 tsp freshly grated ginger
- ½ tsp ground Turmeric
- ½ tsp ground Cumin
- 1 pinch cinnamon
- salt
- freshly ground peppers
- 250 milliliters Beef broth
- 2 pickled lemons
- 400 grams small, waxy potatoes
- 200 grams Peas
- 1 Tbsp honey
- cilantro (for garnishing)
Preparation steps
1.
Rinse meat, pat dry and chop into bite-sized pieces. Peel onions and chop finely. Heat oil in tagine or casserole dish, brown meat. Add onions, ginger, turmeric, cumin and cinnamon. Season with salt and pepper. Add broth. Cover and simmer for about 45 minutes on low heat. Add water if necessary.
2.
Drain lemons and chop. Peel potatoes, rinse and hale or quarter. Add lemons and potaotes to lamb and simmer for about 20 minutes.
3.
Finally, add peas and honey. Simmer for about 15 minutes.
4.
Garnish with cilantro, season with salt and pepper to taste. Serve.
