Directions:
- Preheat the oven to 400°F.
- Cut a piece of aluminium foil to twice the length of a 2 liter baking dish. Lay the foil inside the dish and lay a piece of baking parchment over the foil.
- Place the potatoes in the dish with the lamb, onions, cumin, oregano, cinnamon, half the parsley and all of the broth. Mix well.
- Layer the tomatoes over the top, season with freshly ground black pepper then fold over the foil and baking parchment and secure by crimping the edges.
- Bake for 1 1/2 hours or until the lamb is tender and the vegetables are cooked.
- Cut off and remove the top of the foil and baking parchment and sprinkle over the parsley to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.34 Kcal (2032 kJ) | ||
| Calories from fat | 150.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.76g | 26% | |
|---|---|---|---|
| Cholesterol | 110.57mg | 37% | |
| Sodium | 543.84mg | 23% | |
| Potassium | 1245.35mg | 26% | |
| Total Carbs | 42.13g | 14% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 5.32g | 21% | |
| Protein | 38.46g | 77% | |
| Vitamin C | 32.6mg | 54% | |
| Iron | 5.7mg | 31% | |
| Calcium | 75mg | 7% | |
| Amount Per 100 g | |||
| Calories | 115.77 Kcal (485 kJ) | ||
| Calories from fat | 35.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 26% | |
|---|---|---|---|
| Cholesterol | 26.37mg | 37% | |
| Sodium | 129.72mg | 23% | |
| Potassium | 297.06mg | 26% | |
| Total Carbs | 10.05g | 14% | |
| Sugars | 0.88g | 15% | |
| Dietary Fiber | 1.27g | 21% | |
| Protein | 9.17g | 77% | |
| Vitamin C | 7.8mg | 54% | |
| Iron | 1.3mg | 31% | |
| Calcium | 17.9mg | 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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