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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the lamb, in a medium saucepan over high heat, bring all of the ingredients to a boil. Reduce the heat, and simmer until tender, about 30 minutes. Remove from the heat, season, and set aside keeping warm. | 2. For the cardoons, in a medium saucepan over medium heat, combine all of the ingredients and mix to combine. Bring to a boil, reduce the heat, cover, and simmer for one hour, or until tender. Remove from the heat and set aside keeping warm. | 3. To finish the tagine, preheat the oven to 300 degrees. Spoon the lamb into the center of a tagine and arrange the cardoons on top. Place in the oven until warmed through, about 15 minutes. | 4. To serve, spoon some preserved lemon and olives on top of the tagine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	3 1/2		boneless diced	4191.264	0.0	263.2241	340.5402
onion	1		peeled diced	64.0	14.944	1.76	0.16
garlic clove	6		peeled minced	-	-	-	-
water	1	quart		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
cardoon water	2	bunches	peeled halved	-	-	-	-
lemon	1			1.2808	0.4116	0.0486	0.0132
water	1	cup		0.0	0.0	0.0	0.0
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
saffron strand	3			-	-	-	-
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
extra virgin olive oil	1/2	cup		-	-	-	-
salt	1	teaspoon		-	-	-	-
lemon peel strip				-	-	-	-
green olive			cured	-	-	-	-

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