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Lamb and Apricot Tagine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)200.7608
Energy (kCal)3706.0666
Carbohydrates (g)224.886
Total fats (g)229.0865
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 300F (or the lowest possible heat). Wipe the meat, and put in a 'tangia' or other earthenware casserole. | 2. Add the rest of the ingredients and put on the lid. | 3. Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2½–3 hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lamb 2 1/4 diced trimmed 2725.002 0.0 172.2773 220.3475
    onion 1 peeled sliced 60.0 14.01 1.65 0.15
    white pepper 1 teaspoon ground 7.104 1.6466 0.2496 0.0509
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    ginger 1 teaspoon 1.6 0.3554 0.0364 0.015
    nutmeg 1 teaspoon 11.55 1.0844 0.1285 0.7988
    saffron 1 pinch 0.1356 0.0286 0.005 0.0026
    salt 1 pinch - - - -
    lemon juice zest 1/2 juice grated - - - -
    apricot 12 892.8 206.832 26.04 7.254
    garlic clove 4 peeled chopped - - - -
    extra virgin olive oil 2 tablespoons - - - -
    almond blanched toasted - - - -
    cilantro chopped - - - -

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



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