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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix ingredients and marinade for at least an hour. | 2. Place in tagine and cover with the lid and cook 1 hour at 360°F. | 3. Hard boil eggs. | 4. Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize. | 5. Toast the almonds in the over for about 5 minutes or just until brown. | 6. Cut eggs in half or slice and arrange all on top of the tagine before serving. | 7. Serve with soft flat bread (pita will work) and no utensils -- use the bread to eat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	12	ounces	cut	908.334	0.0	57.4258	73.4492
onion	1		chopped	64.0	14.944	1.76	0.16
saffron	1/2	teaspoon		1.085	0.2288	0.04	0.0205
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
salt	1/4	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
coriander	2	teaspoons	chopped	0.1533	0.0245	0.0142	0.0035
garlic clove	2		peeled	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
lemon	2	slices	crystallized	-	-	-	-
ra el hanout spice mix	1/2	teaspoon		-	-	-	-
olive oil	1	teaspoon		39.78	0.0	0.0	4.5
butter	1/4	teaspoon	clarified	7.125	0.3274	0.2226	0.6
nutmeg	1/2		grated	5.775	0.5422	0.0642	0.3994
egg	2			143.0	0.72	12.56	9.51
prune	8			1965.6	520.4159999999999	16.2864	3.7439999999999998
almond	1	tablespoon	slivered	120.22399999999999	0.0	0.0	13.6
water	3	tablespoons		0.0	0.0	0.0	0.0
cinnamon	2		ground	-	-	-	-

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