Name: Tender Spiced Lamb and Apricot Tagine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz lamb shoulder; 0.5 tsp extra virgin olive oil; 0.13 cup dried apricots; 1 cup low-sodium beef broth; 0.5 tsp ground cinnamon; 0.5 tsp ground cumin; 0.5 tsp ground ginger; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 cup cauliflower rice; 1 tbsp fresh cilantro; 0.5 tbsp sliced almonds

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

YOUR SOLIN GENERATED RECIPE

Tender Spiced Lamb and Apricot Tagine

Slow-simmered lamb shoulder and sweet apricots infused with aromatic Moroccan spices, served over a bed of light cauliflower rice with a satisfying crunch of toasted almonds.

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NUTRITION

Protein

32.7g

Fat

31.0g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

5 oz lamb shoulder

0.5 tsp extra virgin olive oil

0.13 cup dried apricots

1 cup low-sodium beef broth

0.5 tsp ground cinnamon

0.5 tsp ground cumin

0.5 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

0.5 tbsp sliced almonds

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PREPARATION

1
Heat the extra virgin olive oil in a heavy-bottomed pot or tagine over medium-high heat.
2
Add the cubed lamb shoulder to the pot and sear until browned on all sides to lock in the juices.
3
Stir in the ground cinnamon, cumin, ginger, sea salt, and black pepper, coating the meat thoroughly in the spices.
4
Pour in the beef broth and add the dried apricots, then bring the mixture to a gentle boil.
5
Reduce the heat to low, cover the pot, and simmer for 45-60 minutes until the lamb is tender and the sauce has thickened.
6
While the lamb simmers, lightly steam the cauliflower rice in a separate pan until just tender.
7
Serve the spiced lamb and apricot mixture over the cauliflower rice, garnished with fresh cilantro and sliced almonds.