Directions:
- Combine lamb, onion, garlic, coriander, spices, oil and salt in a bowl, cover and refrigerate overnight.
- Preheat oven to 160°C.
- Heat a skillet over high heat, add lamb in batches and fry until lightly browned all over.
- Place meat in a tagine or casserole dish, add the orange peel.
- Drain tomatoes, reserving the juice.
- Set the tomatoes aside.
- Combine the juice and tomato paste, then add to the meat with the stock and bay leaf.
- Cover and bake in oven for 1 1/2 hours.
- Use a slotted spoon to transfer the meat to a plate.
- Place the dish over high heat (if you are using a tagine, you will need to transfer the liquid to a skillet).
- Add tomatoes and butter and reduce for 2 minutes, then add the honey, chickpeas, olives and meat.
- Cook, stirring for 1-2 minutes.
- Garnish with mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 806.31 Kcal (3376 kJ) | ||
| Calories from fat | 569.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.29g | 97% | |
|---|---|---|---|
| Cholesterol | 144.94mg | 48% | |
| Sodium | 799.11mg | 33% | |
| Potassium | 903.86mg | 19% | |
| Total Carbs | 21.39g | 7% | |
| Sugars | 10.72g | 43% | |
| Dietary Fiber | 2.49g | 10% | |
| Protein | 36.79g | 74% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 4.4mg | 25% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 180.66 Kcal (756 kJ) | ||
| Calories from fat | 127.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.18g | 97% | |
|---|---|---|---|
| Cholesterol | 32.47mg | 48% | |
| Sodium | 179.05mg | 33% | |
| Potassium | 202.52mg | 19% | |
| Total Carbs | 4.79g | 7% | |
| Sugars | 2.4g | 43% | |
| Dietary Fiber | 0.56g | 10% | |
| Protein | 8.24g | 74% | |
| Vitamin C | 5.7mg | 43% | |
| Iron | 1mg | 25% | |
| Calcium | 18.7mg | 8% | |
* 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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