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Lamb and Apricot Tagine

 
One serving costs about $10.28 One serving costs about $10.28 One serving costs about $10.28

$10.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,healthy,gluten free lunch,main course,main dish,dinner
spoonacular Score:84%

Spoonacular Score: 84%

 

You can never have too many main course recipes, so give Lamb and Apricot Tagine a try. One serving contains 2432 calories, 77g of protein, and 203g of fat. This recipe serves 1 and costs $9.82 per serving. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up apricots, chunks, pch mace, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is tremendous. Similar recipes include Apricot and Lamb Tagine, Lamb, squash & apricot tagine, and Slow-cooker Lamb, Apricot, And Olive Tagine.

Ingredients

Servings:
some
some black bell pepper
black bell pepper
0.5 lb
0.5 lb butter
butter
1 small
1 small fresh coriander
fresh coriander
4.06 oz
4.06 oz dried apricots
dried apricots
1 small
1 small fresh flat leaf parsley
fresh flat leaf parsley
2 tsps
2 tsps ground cinnamon
ground cinnamon
0.76 lb
0.76 lb lean lamb shoulder
lean lamb shoulder
1
1  mace
mace
1 large
1 large onion
onion
1 tsp
1 tsp powdered ginger
powdered ginger
some
some sea salt
sea salt
1 Chunks
1 Chunks soy chunks
soy chunks
some black bell pepper
some
black bell pepper
0.5 lb butter
0.5 lb
butter
1 small fresh coriander
1 small
fresh coriander
4.06 oz dried apricots
4.06 oz
dried apricots
1 small fresh flat leaf parsley
1 small
fresh flat leaf parsley
2 tsps ground cinnamon
2 tsps
ground cinnamon
0.76 lb lean lamb shoulder
0.76 lb
lean lamb shoulder
1  mace
1
mace
1 large onion
1 large
onion
1 tsp powdered ginger
1 tsp
powdered ginger
some sea salt
some
sea salt
1 Chunks soy chunks
1 Chunks
soy chunks

Equipment

tajine pot
tajine pot
pot
pot
tajine pot
tajine pot
pot
pot


Instructions

  1. Pour sufficient boiling water over the apricots to just cover them and leave to soak. Place the meat in a large heavy casserole or better still a tagine if you have one. Sprinkle over the spices, the grated onion and the butter cut into small pieces. Place the casserole over a low heat and cook for 5 minutes, stirring regularly, until the butter melts and the spices give off their scent - the meat should not brown. Tie the herbs together in a bunch and add them to the pot. Pour in just enough water to barely cover the meat. Bring to the boil then turn down the heat and leave to 2Now add the apricots to the tagine, together with their liquid and salt to taste. Cook for a further 30 minutes, until the apricots are plumped up.
  2. Now add the apricots to the tagine, together with their liquid and salt to taste. Cook for a further 30 minutes, until the apricots are plumped up.
  3. Taste to check the seasoning, remove the bunches of herbs and serve with flat bread.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $10.27
Ingredient
some black bell pepper
½ pounds butter
1 small fresh coriander
115 grams dried apricots
1 small fresh flat leaf parsley
2 teaspoons ground cinnamon
550 grams lean lamb shoulder
1 mace
1 large onion
1 teaspoon powdered ginger
Price
$0.37
$1.94
$0.06
$2.05
$0.04
$0.16
$4.85
$0.21
$0.33
$0.24
$10.27

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Dried fruit can be expensive, especially if you opt for organic. Your own dehydrator could be a great investment if you eat dried fruits regularly!

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
2471 Calories
78g Protein
203g Total Fat
96g Carbs
65% Health Score
Limit These
Calories
2471
124%

Fat
203g
313%

  Saturated Fat
123g
770%

Carbohydrates
96g
32%

  Sugar
71g
79%

Cholesterol
709mg
236%

Sodium
2077mg
90%

Get Enough Of These
Protein
78g
157%

Vitamin A
12310IU
246%

Vitamin B12
9µg
161%

Vitamin C
114mg
139%

Vitamin B3
25mg
126%

Selenium
85µg
123%

Zinc
15mg
105%

Manganese
2mg
104%

Phosphorus
855mg
86%

Vitamin E
12mg
82%

Potassium
2859mg
82%

Vitamin B2
1mg
64%

Iron
11mg
62%

Fiber
15g
62%

Vitamin B6
1mg
56%

Vitamin K
54µg
52%

Copper
0.93mg
47%

Folate
169µg
42%

Magnesium
167mg
42%

Vitamin B1
0.57mg
38%

Vitamin B5
3mg
38%

Calcium
260mg
26%

Vitamin D
3µg
23%

covered percent of daily need

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