Lamb & Apricot Tagine
Lamb & Apricot Tagine
An authentic one-pot tagine recipe with lamb, ras-el-hanout spice and apricots.
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Protein (g)
29.1g
Energy (kJ)
2357kJ
Energy (kcal)
563kcal
Carbohydrate incl. fibre (g)
34.1g
Carbohydrate excl. fibre (g)
28.1g
Sugar (g)
22.8g
Fibre (g)
6.0g
Fat (g)
35.5g
Saturated fat (g)
15.3g
Unsaturated fat (g)
16.9g
Monounsaturated fat (g)
14.1g
Polyunsaturated fat (g)
2.8g
Trans fat (g)
0.0g
Cholesterol (mg)
108mg
Sodium (mg)
836mg
Salt (g)
2.09g
Vitamin A (IU)
6518IU
Vitamin C (mg)
16.3mg
Calcium (mg)
93mg
Iron (mg)
4.48mg
Potassium (mg)
1008mg
Total
116.5g
9429kJ
2253kcal
136.3g
112.3g
91.2g
24.1g
141.8g
61.3g
67.5g
56.3g
11.2g
0.0g
432mg
3344mg
8.35g
26072IU
65.0mg
374mg
17.94mg
4032mg
- 600 g lamb steak diced
- 3 tablespoons ras el hanout spice mix
- 1 large onion diced
- 2 carrots chopped into small pieces
- 3 garlic cloves finely sliced
- 1 tablespoon runny honey
- 1 lamb stock pot dissolved in 400 ml boiling water
- 100 g dried apricots halved
- 400 g canned chopped tomatoes