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    You are in: Home / Recipes / Moroccan Lamb Tagine Recipe
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    Moroccan Lamb Tagine

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on August 22, 2010

      I used lamb leg steaks which I diced. I chucked in some other veggies and some sultanas. Served it on a bed of spiced couscous with pine nuts. Super yum! The meat was cooked and tender in an hour so took it out the oven then - couldn't wait any longer!

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    • on March 11, 2010

      Only variation was I used diced lamb straight from the butcher instead of cutting meat off the shoulder - so obviously use less than 1 kg of diced lamb, as 1kg stated in the recipe is shoulder bone and all (prob used 750g). The dish got a huge thumbs up from my husband and father in law - and me! Really nice blend of flavours and not too overpowered by spices as some moroccn dishes can be - it was just right. Thanks Chef!

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    Nutritional Facts for Moroccan Lamb Tagine

    Serving Size: 1 (325 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 565.3
     
    Calories from Fat 325
    57%
    Total Fat 36.2 g
    55%
    Saturated Fat 15.5 g
    77%
    Cholesterol 120.0 mg
    40%
    Sodium 158.6 mg
    6%
    Total Carbohydrate 29.0 g
    9%
    Dietary Fiber 6.3 g
    25%
    Sugars 7.9 g
    31%
    Protein 31.1 g
    62%

    The following items or measurements are not included:

    cashew nuts

    masala

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