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4 Serves
74 Mins
In a heavy-bottomed pot, heat the oil over medium heat and brown the lamb pieces on all sides until golden.
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Vitamin E
6 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
139 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
482 mg / 1,250 mgPotassium
957 mg / 4,700 mgSodium
1079 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
5 g / 28 gSugar
20 g / 50 gSaturated Fat
19 g / 20 gCholesterol
106 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 gAdd the chopped onion and garlic to the pot, sautéing until softened and fragrant.
Season the mixture with salt, pepper, and a cinnamon stick, then cover with water and simmer until the lamb is tender.
Stir in the prunes, honey, and a splash of orange blossom water, cooking for an additional 14 minutes until the sauce thickens into a glaze.
Garnish with toasted almonds and serve hot.
36
g99
g17
g
