Directions:
- Preheat oven to 180°C.
- Place all the spices, lemon juice and oil in a small bowl and mix to form a paste.
- Coat the lamb with the paste, cover and refrigerate overnight (or minimum 4 hours).
- Heat a large pan on high, add lamb in batches and cook for 3-5 minutes or until well browned. Place browned lamb in a large casserole dish.
- Pour the stock over lamb. Bake, covered for 1 hour, stirring occasionally.
- Mix in the prunes and almonds and bake uncovered for another hour, or until lamb is tender.
- Serve with couscous.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1068.91 Kcal (4475 kJ) | ||
| Calories from fat | 676.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.18g | 116% | |
|---|---|---|---|
| Cholesterol | 184.3mg | 61% | |
| Sodium | 841.44mg | 35% | |
| Potassium | 1353.33mg | 29% | |
| Total Carbs | 48.95g | 16% | |
| Sugars | 26.9g | 108% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 49.9g | 100% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 8.6mg | 48% | |
| Calcium | 125.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 260.45 Kcal (1090 kJ) | ||
| Calories from fat | 164.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.32g | 116% | |
|---|---|---|---|
| Cholesterol | 44.91mg | 61% | |
| Sodium | 205.02mg | 35% | |
| Potassium | 329.75mg | 29% | |
| Total Carbs | 11.93g | 16% | |
| Sugars | 6.55g | 108% | |
| Dietary Fiber | 1.11g | 18% | |
| Protein | 12.16g | 100% | |
| Vitamin C | 1.8mg | 12% | |
| Iron | 2.1mg | 48% | |
| Calcium | 30.6mg | 13% | |
* 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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