How to Make Lamb Tagine (with Steve Rosoff) Recipe Video
Ingredients
| Lamb neck | 1 Pound, cleaned | |
| Lemons | 2 Large, chopped | |
| Seven spice | 1 Tablespoon | |
| Salt | 1 Tablespoon (or to taste) | |
| Pepper | 1 Teaspoon (or to taste) | |
| Figs | 2 Medium, chopped | |
| Onion | 1 Large, chopped | |
| Garlic | 4 Clove (20 gm), minced | |
| Green bell pepper | 1 Large, chopped | |
| Green olives | 1 Ounce |
Nutrition Facts
Serving size: Complete recipe
Calories 1561 Calories from Fat 904
% Daily Value*
Total Fat 100 g153.9%
Saturated Fat 47.1 g235.5%
Trans Fat 0 g
Cholesterol 303.9 mg101.3%
Sodium 6652.7 mg277.2%
Total Carbohydrates 91 g30.2%
Dietary Fiber 23.9 g95.5%
Sugars 34.8 g
Protein 84 g167.9%
Vitamin A 21% Vitamin C 515.2%
Calcium 35.5% Iron 48.4%
*Based on a 2000 Calorie diet
Directions
1) Preheat oven to 250 degrees.
2) Clean the lamb neck and, if preferred, cut into smaller chunks.
3) Clean and chop the onion, garlic, figs, green bell pepper and lemons.
MAKING
4) Put all the ingredients in a tagine and mix well.
5) Cover and bake in the preheated oven for 5 hours.
SERVING
6) Serve hot with couscous or some crusty bread and green salad.
Chef
