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How to Make Lamb Tagine (with Steve Rosoff)

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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
Directions

GETTING READY
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Middle Eastern
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Lamb
Restriction: 
High Protein
Preparation Time: 
10 Minutes
Cook Time: 
310 Minutes
Ready In: 
320 Minutes

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Average: 3.1 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1555 Calories from Fat 898

% Daily Value*

Total Fat 100 g153.7%

Saturated Fat 47.1 g235.5%

Trans Fat 0 g

Cholesterol 303.9 mg101.3%

Sodium 6330.4 mg263.8%

Total Carbohydrates 92 g30.7%

Dietary Fiber 24.7 g98.9%

Sugars 34.8 g

Protein 84 g167.9%

Vitamin A 17.4% Vitamin C 509.2%

Calcium 37.1% Iron 48.4%

*Based on a 2000 Calorie diet

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How To Make Lamb Tagine (with Steve Rosoff) Recipe Video