Directions:
- In a food procesor process all the Chermoula ingredients to a paste consitency.
- Cut the lamb into large cubes and dice the potato and sweet potato into similar sized pieces.
- Mix all ingredients together with the Chermoula paste and marinade for at least 4 hours or preferably overnight if possible.
- Pre-heat the oven to 150oC.
- Remove the marinated meat from the refrigerator and mix in 1 1/2 cups of water. Place mix in a Tagine or a heavy based large pot and close the lid.
- Cook at 150oC for 3 hours, checking after 2 hours and adding a small amount of water if required.
- Serve garnished with coriander leaves and blanched almonds, on couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.38 Kcal (2376 kJ) | ||
| Calories from fat | 329.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.56g | 56% | |
|---|---|---|---|
| Cholesterol | 93.75mg | 31% | |
| Sodium | 415.2mg | 17% | |
| Potassium | 915.86mg | 19% | |
| Total Carbs | 34.45g | 11% | |
| Sugars | 11.78g | 47% | |
| Dietary Fiber | 5.73g | 23% | |
| Protein | 26.54g | 53% | |
| Vitamin C | 52.5mg | 88% | |
| Vitamin A | 1mg | 34% | |
| Iron | 5.3mg | 29% | |
| Calcium | 152.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 187.86 Kcal (787 kJ) | ||
| Calories from fat | 108.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 56% | |
|---|---|---|---|
| Cholesterol | 31.04mg | 31% | |
| Sodium | 137.47mg | 17% | |
| Potassium | 303.24mg | 19% | |
| Total Carbs | 11.41g | 11% | |
| Sugars | 3.9g | 47% | |
| Dietary Fiber | 1.9g | 23% | |
| Protein | 8.79g | 53% | |
| Vitamin C | 17.4mg | 88% | |
| Vitamin A | 0.3mg | 34% | |
| Iron | 1.7mg | 29% | |
| Calcium | 50.6mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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