Directions:
- Place the lamb, and one of the onions in a heavy based pan.
- Season to taste with pepper and paprika, and cover with water.
- Add the coriander, saffron, and ginger and bring to the boil.
- Reduce the heat, cover and simmer for about 1 hour or until the lamb is tender.
- Cut the quinces into roughly the same size as the meat, and cook them and the second onion in the butter until they are lightly golden.
- Halfway through the cooking time for the lamb, add the cooked onions, quinces and prunes.
- Serve when the lamb is tender,.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 609.58 Kcal (2552 kJ) | ||
| Calories from fat | 148.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.45g | 25% | |
|---|---|---|---|
| Cholesterol | 129.83mg | 43% | |
| Sodium | 137.68mg | 6% | |
| Potassium | 1531.32mg | 33% | |
| Total Carbs | 79.41g | 26% | |
| Sugars | 39.41g | 158% | |
| Dietary Fiber | 5.55g | 22% | |
| Protein | 35.88g | 72% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 7.1mg | 39% | |
| Calcium | 67.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 149.95 Kcal (628 kJ) | ||
| Calories from fat | 36.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 25% | |
|---|---|---|---|
| Cholesterol | 31.94mg | 43% | |
| Sodium | 33.87mg | 6% | |
| Potassium | 376.69mg | 33% | |
| Total Carbs | 19.53g | 26% | |
| Sugars | 9.7g | 158% | |
| Dietary Fiber | 1.36g | 22% | |
| Protein | 8.83g | 72% | |
| Vitamin C | 4.9mg | 33% | |
| Iron | 1.7mg | 39% | |
| Calcium | 16.7mg | 7% | |
* 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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