Photo: Emiliano Vittoriosi
Lamb neck fillet tagine with tabbouleh
30 ingredients
30 min + 2 hr
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
995
Calories
69g
Protein
54g
Fat
65g
Carbs
Counts 20 of 24 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Apricot | 1 medium (35g) | 17 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | not in our table | 0 |
| Coriander | not in our table | 0 |
| Wheat | not in our table | 0 |
| Peppermint | not in our table | 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
- 1 tsp ras-el-hanout
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp smoked sweet paprika
- ½ tsp ground cumin
- ¼ tsp freshly ground black pepper
- ¼ tsp ground turmeric
- 3 tbsp olive oil
- 1kg/2lb 3oz lamb neck
- 1 onion
- 2 cloves garlic
- 1 x 400g/14oz tin chopped tomatoes
- 2 tbsp pomegranate
- ½ tsp saffron
- 350ml/12fl oz chicken stock
- 125g/4½oz stoneless dried apricots
- 110g/4oz green olives
- 75g/2½oz whole almonds
- 1 small bunch fresh coriander
- salt and freshly ground black pepper
- 175g/6oz bulgar wheat
- 700ml/1 pint 5fl oz chicken stock
- 2 small red onions
- 300g/10½oz pistachio
- 1 lemon
- 3 tbsp extra virgin olive oil
- 5 tbsp chopped fresh flatleaf parsley
- 5 tbsp chopped fresh coriander
- 5 tbsp chopped fresh mint
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes