Name: Tender Spiced Lamb Tagine with Apricots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz lamb leg; 0.25 tsp olive oil; 0.5 cup yellow onion; 2 cloves garlic; 1 tsp fresh ginger; 1 tsp ras el hanout; 0.25 tsp ground cinnamon; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 cup tomato puree; 0.5 cup beef bone broth; 4 whole dried apricots; 1 tbsp fresh cilantro

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 Tagine with Apricots

Slow-simmered lean lamb leg infused with aromatic Moroccan spices and sweet apricots for a melt-in-your-mouth texture that warms the soul.

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NUTRITION

Protein

41.3g

Fat

16.6g

Carbs

35.6g

SERVINGS

1 serving

INGREDIENTS

4 oz lamb leg

0.25 tsp olive oil

0.5 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

1 tsp ras el hanout

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup tomato puree

0.5 cup beef bone broth

4 whole dried apricots

1 tbsp fresh cilantro

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PREPARATION

1
Trim any excess fat from the lamb leg and cut into 1-inch cubes.
2
Heat the olive oil in a heavy-bottomed pot or tagine over medium-high heat.
3
Add the lamb cubes and sear until browned on all sides, then remove the meat and set aside.
4
Reduce heat to medium and add the diced onion, sautéing for 5 minutes until translucent.
5
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6
Add the ras el hanout, cinnamon, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.
7
Return the lamb to the pot and stir in the tomato puree, bone broth, and halved dried apricots.
8
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid.
9
Lower the heat to the lowest setting and simmer for 45 to 60 minutes, or until the lamb is fork-tender.
10
Garnish with freshly chopped cilantro and serve warm.