NUTRITION

SERVINGS

INGREDIENTS

4 oz lean leg of lamb

1 tsp olive oil

0.5 cup yellow onion

2 cloves garlic

1 tsp fresh ginger

0.5 tsp ground cumin

0.5 tsp ground coriander

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

0.25 cup chickpeas

2 whole dried apricots

1 tbsp fresh cilantro

PREPARATION

• 1

  Trim any excess fat from the lamb 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 from the pot and set aside.

• 4

  In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.

• 5

  Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.

• 6

  Add the cumin, coriander, cinnamon, salt, and pepper, stirring constantly for 30 seconds to toast the spices.

• 7

  Pour in the tomato puree and bone broth, scraping the bottom of the pot to release any browned bits.

• 8

  Return the lamb to the pot and add the chickpeas and sliced dried apricots.

• 9

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

• 10

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

• 11

  Garnish with freshly chopped cilantro before serving.