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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. A clay tagine which demands long, very slow cooking, will bring out the best of the flavors from the ingredients but a heavy bottomed pan or casserole will do fine. For this style of dish the meat is not browned first but the long cooking creates its own richness. | 2. Trim any very fatty bits off the lamb and put it into your tagine or pan. Trim and chop half the rhubarb and scatter it over the lamb. Chop the onion and add it to the meat. Pour over the water and add the ginger, cinnamon and salt and pepper. Set on a very low heat, as gentle as gas or electricity will go, and cook for 2 hours if using a metal pan, at least 3 hours and preferably 4 if using a clay tagine. The rhubarb and onion will dissolve into the sauce, which should be much reduced, and the meat should be soft enough to eat with a spoon. | 3. 15 minutes before serving chop the remaining rhubarb into small, even sized pieces and stir in to the tagine, allow it to soften but do not let it disintegrate. Check the sauce, and add salt if necessary. | 4. For authenticity serve a tagine with flat “pita-style” bread or couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	1		diced	1197.504	0.0	75.2069	97.2972
rhubarb	7 -8	ounces	trimmed	0.0	0.0	0.0	0.0
water	7	ounces		0.0	0.0	0.0	0.0
onion	1			64.0	14.944	1.76	0.16
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cinnamon	1	teaspoon	ground	-	-	-	-
salt black pepper			ground	-	-	-	-

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