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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food procesor process all the Chermoula ingredients to a paste consitency. | 2. Cut the lamb into large cubes and dice the potato and sweet potato into similar sized pieces. | 3. Mix all ingredients together with the Chermoula paste and marinade for at least 4 hours or preferably overnight if possible. | 4. Pre-heat the oven to 150oC. | 5. Remove the marinated meat from the refrigerator and mix in 1 1/2 cups of water. Place mix in a Tagine or a heavy based large pot and close the lid. | 6. Cook at 150oC for 3 hours, checking after 2 hours and adding a small amount of water if required. | 7. Serve garnished with coriander leaves and blanched almonds, on couscous. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb shoulder	1			1197.504	0.0	75.2069	97.2972
potato	4		peeled	-	-	-	-
potato	300		peeled sweet	-	-	-	-
apricot	10			744.0	172.36	21.7	6.045
chermoula marinade				-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt	1	teaspoon		-	-	-	-
brown onion	1		diced	-	-	-	-
italian parsley	1	cup		-	-	-	-
coriander	1	cup		3.68	0.5872	0.3408	0.0832
cinnamon	1	teaspoon	ground	-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
cumin powder	1	tablespoon		-	-	-	-
coriander powder	1	tablespoon		14.9	2.7495	0.6185	0.8885
orange zest	1			1.94	0.5	0.03	0.004
honey	1	tablespoon		-	-	-	-
clove	5	cloves		-	-	-	-
garlic clove	5		peeled	-	-	-	-
harissa	1	teaspoon		-	-	-	-
almond	50	g	blanched	442.0	0.0	0.0	50.0
coriander leaf				3.68	0.5872	0.3408	0.0832

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