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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the lamb in a bowl and add the ground coriander, ginger, saffron and olive oil. | 2. Mix well and leave to marinate for 24 hours. | 3. Brown off the lamb and set aside. | 4. Fry the shallots until lightly golden then add the garlic and the lamb. | 5. Add the flour, tomato puree and cinnamon stick. | 6. Stir in the lamb stock and bring to the boil. | 7. Cover tightly and simmer gently for 1 1/2 hours. | 8. Add the parsley, coriander, lemon rind, dates and honey. | 9. Accompaniments Serve with spiced couscous. | 10. This sounds like the type of thing that might work well in a crockpot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	3 1/4		diced	3390.66	0.0	264.0292	251.6459
coriander	2	teaspoons	ground	10.728	1.9796	0.4453	0.6397
ginger	2	teaspoons	ground	3.2	0.7108	0.0728	0.03
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
shallot	18		peeled	2073.6	483.84	72.0	2.88
garlic clove	4		crushed	-	-	-	-
purpose flour	1	tablespoon		-	-	-	-
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
cinnamon	1			-	-	-	-
lamb stock	1	pint		-	-	-	-
flat leaf parsley	2	tablespoons	chopped	-	-	-	-
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
lemon	1		preserved minced	1.2808	0.4116	0.0486	0.0132
date	4	ounces	pitted chopped	319.7823	85.0825	2.7783	0.4423
clear honey	1	tablespoon		-	-	-	-

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