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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 500 degrees; position racks to divide oven in thirds; line 2 rimmed baking sheets with nonstick foil. | 2. Mix squash, pepper and onion in a large bowl. | 3. Combine garlic, spice blend, salt and oil in a small bowl, Add 2 tablespoons to vegetables; toss to coat; spread evenly on 1 baking sheet. | 4. Place on high oven rack and roast 10 minutes. | 5. Meanwhile, put lamb in a large bowl; adding remaining spice blend mixture; toss to coat; spread on the other baking sheet. | 6. Move vegetables to low rack; put meat on high rack. | 7. Roast 10 minutes, or until lamb is cooked through and vegetables are tender. | 8. Gently toss meat with vegetables; sprinkle with cilantro, serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1	lbs	peeled seeded cut	204.1168	53.025	4.5359	0.4536
red pepper	1		cut cut	-	-	-	-
onion	1		cut cut	44.0	10.274000000000001	1.21	0.11
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
tandoori spice mix	1	tablespoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
lamb	2	lbs	cut	2422.224	0.0	153.1354	195.8645
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

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