4 Serves
77 Mins
Using a chefs knife, cut the lamb shoulder into large chunks and prepare the onions and garlic.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JamaicanVitamin E
6 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
118 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
97 mg / 420 mgPhosphorus
341 mg / 1,250 mgPotassium
927 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
5 g / 28 gSugar
12 g / 50 gSaturated Fat
15 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Heat extra virgin olive oil in a tagine or heavy-bottomed pot over medium heat.
Add the lamb, onions, and garlic to the pot, browning the meat thoroughly on all sides.
Stir in the tagine spices, salt, and black pepper, then add enough water to cover the meat. Cover and simmer until the lamb is tender.
Add the dried prunes and continue to cook until the sauce thickens and the fruit is plump.
Garnish the finished tagine with toasted almonds and serve hot.
13
g26
g93
g
American
Indian