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$5.23 per serving
2 likes
Ready in 45 minutes
Spoonacular Score: 83% 
Lamb Tagine Stew might be just the main course you are searching for. For $5.25 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 884 calories, 46g of protein, and 68g of fat. 1 person has made this recipe and would make it again. A mixture of lamb stock, carrot, peas, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a caveman, gluten free, dairy free, and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is amazing. Similar recipes include Lamb Tagine, Lamb Tagine, and Lamb Tagine.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
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.
Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.
The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).
There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.
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.
Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)
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