Directions:
- Put the meat in a large pot with the oil, onion, salt and pepper, ginger, harissa or chili powder, and saffron.
- Cover with water and cook, covered, for 11/2-2 hours or until the meat is very tender, adding water to keep it covered in its sauce.
- Add the peas, tomatoes, preserved lemon and olives and cook uncovered until the peas are tender and the sauce reduced.
- Serve with warmed flat bread and over cous cous if you wish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 602.8 Kcal (2524 kJ) | ||
| Calories from fat | 394.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.86g | 67% | |
|---|---|---|---|
| Cholesterol | 121.67mg | 41% | |
| Sodium | 196.54mg | 8% | |
| Potassium | 692.87mg | 15% | |
| Total Carbs | 15.65g | 5% | |
| Sugars | 6.76g | 27% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 33.2g | 66% | |
| Vitamin C | 46.8mg | 78% | |
| Iron | 4.5mg | 25% | |
| Calcium | 66.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 194.15 Kcal (813 kJ) | ||
| Calories from fat | 127.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 67% | |
|---|---|---|---|
| Cholesterol | 39.19mg | 41% | |
| Sodium | 63.3mg | 8% | |
| Potassium | 223.15mg | 15% | |
| Total Carbs | 5.04g | 5% | |
| Sugars | 2.18g | 27% | |
| Dietary Fiber | 1.7g | 21% | |
| Protein | 10.69g | 66% | |
| Vitamin C | 15.1mg | 78% | |
| Iron | 1.5mg | 25% | |
| Calcium | 21.5mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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