Directions:
- Place oil in a pan with all of the spices and tomato paste, and heat for 2-3 minutes until an aroma starts to develop.
- Place the meat in a casserole or oven-proof dish and pour over the hot spice mixture. Work through the meat.
- Mix in all the other ingredients aside from the fresh herbs and lemon zest.
- Cover tightly and bake for 2 hours at 150°C until lamb is meltingly tender.
- Just before serving mix through lemon zest and chopped herbs. Adjust seasonings to taste.
- Recipe easily doubles (trebles!) – cook in a covered roasting dish.
- Substitute beef for the lamb and add other vegetables such as zucchini, mixed peppers or okra.
- The Vegetarian Variation: Use a cup or two of cooked chickpeas instead of the meat along with your choice of vegies (but think mediterranean).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 618.54 Kcal (2590 kJ) | ||
| Calories from fat | 390.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.36g | 67% | |
|---|---|---|---|
| Cholesterol | 121.67mg | 41% | |
| Sodium | 892.47mg | 37% | |
| Potassium | 1204.99mg | 26% | |
| Total Carbs | 23.95g | 8% | |
| Sugars | 13.43g | 54% | |
| Dietary Fiber | 10.4g | 42% | |
| Protein | 32.27g | 65% | |
| Vitamin C | 90.5mg | 151% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 34.2mg | 190% | |
| Calcium | 105.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 120.18 Kcal (503 kJ) | ||
| Calories from fat | 75.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.43g | 67% | |
|---|---|---|---|
| Cholesterol | 23.64mg | 41% | |
| Sodium | 173.4mg | 37% | |
| Potassium | 234.12mg | 26% | |
| Total Carbs | 4.65g | 8% | |
| Sugars | 2.61g | 54% | |
| Dietary Fiber | 2.02g | 42% | |
| Protein | 6.27g | 65% | |
| Vitamin C | 17.6mg | 151% | |
| Iron | 6.6mg | 190% | |
| Calcium | 20.5mg | 11% | |
* 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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