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6 Serves
82 Mins
In a large bowl, marinate the lamb with Ras el Hanout, saffron, and salt.
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BangladeshiVitamin E
6 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
66 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
94 mg / 420 mgPhosphorus
500 mg / 1,250 mgPotassium
847 mg / 4,700 mgSodium
734 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 tagine or heavy-bottomed pot over medium heat.
Sear the marinated lamb until browned on all sides, then add water and cover to simmer.
Stir in the honey and continue to cook until the sauce thickens into a glaze, then garnish with toasted almonds.
9
g102
g12
g
French
Italian