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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the lamb meat off the bone and cube. Using a mallet, crack the bone in a few places and set aside. | 2. Whisk together the rice flour, salt, pepper and mustard powder in a dish and dredge the cubed meat. | 3. Heat 3 tbsp of the oil in a heavy Dutch oven and fry meat in batches until well browned. Remove to a plate. | 4. Add the remaining oil to the pot and stir in the onions, minced garlic, carrots and celery. | 5. Cook for 5 minutes over medium flame. | 6. Add all the spices and continue to cook for a couple of minutes, until fragrant. | 7. Add the lamb back to the pot, add the bone and pour in the wine and chicken broth. | 8. Stir in the tomato paste, thyme sprigs, lemon zest, halved garlic cloves and fruit. | 9. Season with salt and freshly ground black pepper. | 10. Cover the pan with a lid and cook over a gentle heat for 2 hours, or until the lamb is tender. | 11. Remove the bone and cook, uncovered, for 30 minutes longer. | 12. Serve over brown rice, Israeli couscous or your favourite ancient grain. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	3 1/2			3651.48	0.0	284.3392	271.0033
cornflour	1/3	cup	sifted	-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
mustard powder	1/2	teaspoon		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	2		halved sliced sweet	120.0	28.02	3.3	0.3
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
carrot	5		peeled sliced	262.4	61.312	5.952000000000001	1.536
celery	3	stalks	sliced	30.72	5.7024	1.3248	0.3264
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
cinnamon	1	teaspoon		-	-	-	-
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
burgundy wine	750			-	-	-	-
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
thyme	2	sprigs		-	-	-	-
lemon zest	1/2			-	-	-	-
garlic clove	8	halved		-	-	-	-
prune	20	halved		-	-	-	-
apricot	30	halved		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.