Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Almond | 1 almond (1.2g) | 7 |
| Water | 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
- =
- 4lbs lamb shoulder, roughly diced
- 3 tablespoons ras el hanout
- 3 cups water
- 1/2 cup vegetable oil
- 2 tablespoons smen
- 1/2 cup honey
- 3/4 cup raisins
- 1 cup blanched almonds, toasted
- =
Directions
Preheat the oven to 325 F.
Firstly, rub the meat with ras el hanout. To make sure it is even, do this with dry hands.
Put the lamb in a dish with a lid and add the water, oil, smen, and honey. Make sure you put the lid on it before it goes into the oven.
Leave the lamb in the oven for 3 to 4 hours. The meat should be so tender it falls apart.
Put the meat gently into an ovenproof dish and keep warm.
Remove any excess fat from the sauce before putting it over a medium-high heat. Add the raisins.
Stir the mixture on the heat for about 10 minutes, until the sauce reduces to a syrup. At that point, put the meat back in the sauce. Stir regularly.
To serve, put the meat in another dish and garnish with the toasted almonds.
This recipe serves 4.