Directions:
- Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.
- Add lamb to the same pan, frying until well browned.
- Add onion and garlic mixture back to the same pan.
- Add ras el hanout and salt and pepper; mix well to coat everything.
- Add the stock, bring to the boil, then reduce heat to an even simmer.
- Cook 1 1/2 hours, stirring occasionally.
- Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.
- Serve with rice, and scatter the almond slivers over the lamb.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 879.46 Kcal (3682 kJ) | ||
| Calories from fat | 311.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.58g | 53% | |
|---|---|---|---|
| Cholesterol | 82.76mg | 28% | |
| Sodium | 18682.32mg | 778% | |
| Potassium | 167.68mg | 4% | |
| Total Carbs | 101.7g | 34% | |
| Sugars | 11.98g | 48% | |
| Dietary Fiber | 2.24g | 9% | |
| Protein | 21.6g | 43% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 1.4mg | 8% | |
| Calcium | 47.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 264.29 Kcal (1107 kJ) | ||
| Calories from fat | 93.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 53% | |
|---|---|---|---|
| Cholesterol | 24.87mg | 28% | |
| Sodium | 5614.31mg | 778% | |
| Potassium | 50.39mg | 4% | |
| Total Carbs | 30.56g | 34% | |
| Sugars | 3.6g | 48% | |
| Dietary Fiber | 0.67g | 9% | |
| Protein | 6.49g | 43% | |
| Vitamin C | 1.7mg | 10% | |
| Iron | 0.4mg | 8% | |
| Calcium | 14.3mg | 5% | |
* 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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