NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb Shoulder

1/4 cup Dried Apricots

1/4 medium Yellow Onion

1 Garlic Clove

1/2 medium Carrot

1/2 cup Low-Sodium Broth

1 tsp Extra Virgin Olive Oil

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Ground Cumin

1 tsp Ground Coriander

PREPARATION

• 1

  Cut the lamb shoulder into 1-inch cubes, season with salt and pepper, and set aside.

• 2

  Dice the onion, mince the garlic, and slice the carrot into thin rounds.

• 3

  In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb cubes until they are browned on all sides.

• 4

  Reduce the heat to medium and add the diced onion, garlic, and carrot. Sauté until the onion becomes translucent.

• 5

  Stir in the ground cumin and coriander, allowing the spices to toast lightly for about 1 minute.

• 6

  Add the dried apricots and low-sodium broth to the pot, then nestle in the rosemary and thyme sprigs.

• 7

  Bring to a simmer, cover the pot, and let it braise on low heat for about 1.5 to 2 hours until the lamb is tender and the flavors meld together.

• 8

  Once done, remove the herb sprigs, adjust seasoning with salt and pepper if needed, and serve warm.