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Ingredientes
- 1 1/2 kg lamb shoulder chops
- 2 Tbsp. extra virgin olive oil
- 2 x onions sliced
- 4 x cloves garlic
- 1 tsp grnd cumin, grnd coriander, grnd ginger, turmeric and cinnamon
- 1/2 tsp chilli pwdr
- 1 pch nutmeg
- 2 1/2 c. chicken stock
- 1/2 c. dates, quartered
- 1 pkt blanched almonds, toasted
- 2 Tbsp. fresh coriander
- 1/4 c. honey
Direcciones
- Cut the lamb of the bone and then cut into 3cm strips.
- Put the extra virgin olive oil into a non-stick frypan on highest setting and brown the lamb off in batches.
- Remove lamb and drain on paper towels.
- Add in the onions, garlic and spices to the pan and cook at setting 6-7 till onions are soft.
- Return lamb to the mix and pour in the stock.
- Cover the pan and simmer at setting 3 for 1 hour then take the lid off and continue to cook for a further 30 min.
- Add in the dates, honey and almonds and minced coriander and heat through for another minute.
- Serve with rice or possibly couscous.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1044g | |
| Calories 1012 | |
| Calories from Fat 278 | 27% |
| Total Fat 31.61g | 40% |
| Saturated Fat 5.18g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 969mg | 40% |
| Potassium 1861mg | 53% |
| Total Carbs 189.97g | 51% |
| Dietary Fiber 18.9g | 63% |
| Sugars 156.86g | 105% |
| Protein 12.92g | 21% |
