NUTRITION

SERVINGS

INGREDIENTS

6 oz lean lamb leg

1 tsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

0.5 cup carrots

4 whole dried apricots

0.5 cup beef bone broth

0.5 tsp ground cumin

0.25 tsp ground ginger

0.25 tsp ground cinnamon

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Trim any excess fat from the lamb leg and cut into 1-inch cubes.

• 2

  Heat the extra virgin olive oil in a heavy-bottomed pot or tagine over medium-high heat.

• 3

  Season the lamb cubes with sea salt and black pepper, then sear in the pot until browned on all sides.

• 4

  Remove the lamb from the pot and set aside; add the diced onion, minced garlic, and sliced carrots to the same pot.

• 5

  Sauté the vegetables for 5 minutes until the onions are translucent and fragrant.

• 6

  Stir in the ground cumin, ginger, cinnamon, and turmeric, toasting the spices for 30 seconds to release their oils.

• 7

  Return the lamb to the pot along with the halved dried apricots and beef bone broth.

• 8

  Bring the liquid to a gentle boil, then reduce the heat to low and cover with a tight-fitting lid.

• 9

  Simmer for 45 to 60 minutes, or until the lamb is tender and the sauce has thickened slightly.

• 10

  Garnish with chopped fresh cilantro and serve warm.