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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside. | 2. Add lamb to the same pan, frying until well browned. | 3. Add onion and garlic mixture back to the same pan. | 4. Add ras el hanout and salt and pepper; mix well to coat everything. | 5. Add the stock, bring to the boil, then reduce heat to an even simmer. | 6. Cook 1 1/2 hours, stirring occasionally. | 7. Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened. | 8. Serve with rice, and scatter the almond slivers over the lamb. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
lamb fillet	1		cut lean	403.4676	0.0	89.7602	2.2667
onion	2		chopped	120.0	28.02	3.3	0.3
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
ra el hanout spice mix	2	teaspoons		403.4676	0.0	89.7602	2.2667
liquid honey	2	tablespoons		403.4676	0.0	89.7602	2.2667
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
salt pepper				403.4676	0.0	89.7602	2.2667
almond	1	ounce	toasted slivered recommended	250.6095	0.0	0.0	28.3495

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