6 Serves
183 Mins
In a large bowl, combine the lamb with Ras el Hanout, saffron, and a pinch of salt and pepper. Let it marinate for at least 30 minutes.
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Vitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
22 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
393 mg / 1,250 mgPotassium
610 mg / 4,700 mgSodium
568 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
61 µg / 55 µgFiber
2 g / 28 gSugar
23 g / 50 gSaturated Fat
5 g / 20 gCholesterol
135 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Sear the marinated lamb until browned on all sides.
Add enough water to cover the meat, cover the tagine, and simmer on low heat for approximately 2 hours until the lamb is fork-tender.
Stir in the honey and continue to cook uncovered for another 15 minutes to allow the sauce to thicken into a glaze.
Garnish the dish with fried almonds before serving hot.
20
g31
g22
g
Mexican