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6 Serves
81 Mins
In a large bowl, marinate the lamb shoulder with the Ras el Hanout, salt, and pepper for at least 15 minutes.
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BangladeshiVitamin E
5 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
17 µg / 400 µgCalcium
68 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
501 mg / 1,250 mgPotassium
852 mg / 4,700 mgSodium
1498 mg / 2,300 mgZinc
9 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
24 g / 50 gSaturated Fat
27 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Heat the olive oil in a heavy-bottomed pot or tagine over medium heat.
Add the marinated lamb to the pot and sear until browned on all sides.
Stir in the honey and enough hot water to cover the meat, then cover and simmer on low heat until the lamb is tender.
Remove the lid and continue to cook until the sauce reduces to a thick, syrupy consistency, then serve hot.
9
g102
g12
g
French
Italian