Lamb Tagine with Preserved Lemon and Green Olives
Inspired by techniques from NYT Cooking and America's Test Kitchen.
This follows the classic lamb tagine method, but swaps the fruit and almonds for preserved lemon rind and green olives added in the last 15 min, with less salt in the base since both are salty. The result is bright, tangy and savoury.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
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Why this label?
34.9 g protein for 620 kcal = 5.6 g per 100 kcal, so protein gives about 23% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 131 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.1 g per serving
0.2 % of the 50 g daily maximum · 0.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy casserole (Dutch oven, 5-6 litres) with tight lid, or a tagine with a heat diffuser
- tongs
- wooden spoon
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 620 kcal |
| Protein | 34.9 g |
| Carbohydrate | 9.4 g |
| of which sugars | 2.8 g |
| of which free sugars | 0.1 g |
| Fat | 49.1 g |
| of which saturates | 19.3 g |
| Fibre | 3 g |
| Salt | 2.1 g |
Protein per 100 kcal
5.6 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
