Photo: Emiliano Vittoriosi
Lamb Tagine with Carrots and FennelLamb Tagine with Carrots and Fennel
17 ingredients
Makes about 10 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
560
Calories
30g
Protein
36g
Fat
34g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Saffron | 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
- 4 pounds lamb shoulder, trimmed of large chunks of fat and cut into 3-inch pieces
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 2 pinches saffron
- 1 onion, grated
- 6 cloves garlic, roughly chopped
- 1 teaspoon freshly ground black pepper
- 1 cinnamon stick
- pinch cumin
- 1/2 teaspoon turmeric
- 2 teaspoons ginger
- 1/2 cup olive oil
- salt
- 1 pound carrots, peeled and cut into sticks
- 2 large fennel bulbs, trimmed and cut into 8 wedges each
- 1/3 cup black olives, pitted and haved
- juice of 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes