Nutritious and tasty
Heat up 400ml of the chicken stock and. when warm, add the saffron strands. Leave to steep and get on with the rest of the recipe.
Melt the coconut oil in a large flameproof casserole dish over a medium to high heat. Add the onion, cinnamon and cumin seeds. Fry the ingredients for 2 minutes, by which time the onion should be softened.
Crank up the heat to maximum and add the lamb chunks and garlic to the dish. Stir-fry the ingredients for 2-3 minutes. Add the chopped tomatoes, dried apricots and saffron-infused chicken stock. Bring the whole lot to a simmer and cook for about 1 hour 15 minutes, or until the meat is soft and tender.
When there is about 15 minutes of cooking left, add the chickpeas to the tagine and let them warm through.
Place the couscous in a bowl. Bring the remaining 200ml of chicken stock to the boil in a saucepan and pour over the couscous. Cling-film the bowl and let the couscous sit for 10 minutes.
Serve up the tagine with the couscous, all topped with an artistic scattering of chopped coriander.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 88 | ||
Calories from Fat: 66 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.6mg | 0 % | |
Potassium 116.1mg | 3 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 4.9g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 88
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