Warmly Spiced Braised Lamb with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Warmly Spiced Braised Lamb with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Warmly Spiced Braised Lamb with Root Vegetables

Enjoy a cozy dish featuring tender lamb braised slowly with a medley of hearty root vegetables accented by warm spices like cumin, cinnamon, and coriander. The dish boasts rich, layered flavors and a comforting aroma, perfect for a nourishing meal any time of day.

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NUTRITION

544kcal
Protein
38.6g
Fat
27.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shoulder (braised)

1 medium Carrot, diced

1 medium Parsnip, diced

1/4 medium Onion, chopped

2 cloves Garlic, minced

1/2 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/4 tsp Ground Cinnamon

1/2 tsp Ground Coriander

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Pat the lamb dry and season with salt and pepper.

  • 2

    Heat olive oil in a heavy pan over medium-high heat. Sear the lamb pieces until browned on all sides.

  • 3

    Add the chopped onion and garlic to the pan, sautéing until translucent and fragrant.

  • 4

    Stir in the diced carrots and parsnip, allowing them to warm for a minute.

  • 5

    Sprinkle in the ground cumin, cinnamon, and coriander, stirring to evenly coat the ingredients.

  • 6

    Pour in the low-sodium vegetable broth to deglaze the pan, scraping up any browned bits.

  • 7

    Reduce the heat, cover the pan, and let the mixture simmer gently for 25-30 minutes until the lamb is tender and the root vegetables are softened.

  • 8

    Adjust seasoning with additional salt and pepper as needed before serving.

Warmly Spiced Braised Lamb with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Warmly Spiced Braised Lamb with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Warmly Spiced Braised Lamb with Root Vegetables

Enjoy a cozy dish featuring tender lamb braised slowly with a medley of hearty root vegetables accented by warm spices like cumin, cinnamon, and coriander. The dish boasts rich, layered flavors and a comforting aroma, perfect for a nourishing meal any time of day.

NUTRITION

544kcal
Protein
38.6g
Fat
27.7g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb Shoulder (braised)

1 medium Carrot, diced

1 medium Parsnip, diced

1/4 medium Onion, chopped

2 cloves Garlic, minced

1/2 cup Low-Sodium Vegetable Broth

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/4 tsp Ground Cinnamon

1/2 tsp Ground Coriander

Salt and Black Pepper to taste

PREPARATION

  • 1

    Pat the lamb dry and season with salt and pepper.

  • 2

    Heat olive oil in a heavy pan over medium-high heat. Sear the lamb pieces until browned on all sides.

  • 3

    Add the chopped onion and garlic to the pan, sautéing until translucent and fragrant.

  • 4

    Stir in the diced carrots and parsnip, allowing them to warm for a minute.

  • 5

    Sprinkle in the ground cumin, cinnamon, and coriander, stirring to evenly coat the ingredients.

  • 6

    Pour in the low-sodium vegetable broth to deglaze the pan, scraping up any browned bits.

  • 7

    Reduce the heat, cover the pan, and let the mixture simmer gently for 25-30 minutes until the lamb is tender and the root vegetables are softened.

  • 8

    Adjust seasoning with additional salt and pepper as needed before serving.