Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
775
Calories
38g
Protein
42g
Fat
61g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Pine Nut | 1 oz (28g) | 191 |
| Couscous | 1 cup cooked (157g) | 176 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Apricot | 1 medium (35g) | 17 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 125 ml red wine
- 125 ml lamb stock
- 1 item Boneless Farmhouse Lamb Shoulder weighing approximately 800g (1lb 12oz)
- Salt (optional)
- freshly ground pepper (optional)
- 25 grams Pine nuts
- 1 pack Waitrose Ready-to-Eat Dried, chopped Apricots (125g)
- 5 ml ground cinnamon
- 5 ml ground cumin
- 1 small Onion
- 1 clove garlic, crushed
- 30 ml Olive oil
- 55 grams Couscous
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista