NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb leg

0.25 cup Chickpeas

2 whole Dried apricots

0.5 cup Onion

1 clove Garlic

0.5 tsp Ginger

0.5 cup Beef broth

1 tsp Olive oil

0.5 tsp Cumin

0.5 tsp Coriander

0.25 tsp Cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Cauliflower rice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a large pot over medium-high heat.

• 2

  Add the cubed lamb leg and sear until browned on all sides, then remove and set aside.

• 3

  In the same pot, sauté the diced onion, garlic, and grated ginger until the onion is translucent and fragrant.

• 4

  Stir in the cumin, coriander, cinnamon, sea salt, and black pepper, toasting the spices for one minute.

• 5

  Return the lamb to the pot along with the beef broth, chickpeas, and chopped dried apricots.

• 6

  Reduce heat to low, cover, and simmer for 45 minutes until the lamb is tender and the sauce has thickened.

• 7

  While the tagine simmers, lightly steam or sauté the cauliflower rice until tender.

• 8

  Serve the lamb tagine over the cauliflower rice and garnish with fresh cilantro.