Tender Spiced Lamb Tagine with Apricots

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

Tender Spiced Lamb Tagine with Apricots

YOUR SOLIN GENERATED RECIPE

Tender Spiced Lamb Tagine with Apricots

Lean lamb shoulder simmered with aromatic spices and sweet apricots, creating a melt-in-your-mouth texture that pairs perfectly with hearty chickpeas.

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NUTRITION

575kcal
Protein
33.5g
Fat
33.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Lamb shoulder

0.25 tsp Olive oil

0.25 cup Yellow onion

0.5 cup Carrots

0.25 cup Chickpeas

3 whole Dried apricots

0.25 cup Tomato puree

0.5 cup Beef bone broth

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

  • 1

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

  • 2

    Heat the 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 and sliced carrots to the remaining juices, sautéing until softened.

  • 5

    Stir in the ground cumin, coriander, cinnamon, and ginger, cooking for 1 minute until highly fragrant.

  • 6

    Return the lamb to the pot and stir in the tomato puree, beef bone broth, chickpeas, and chopped dried apricots.

  • 7

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

  • 8

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

  • 9

    Garnish with freshly chopped cilantro before serving warm.

Tender Spiced Lamb Tagine with Apricots

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

Tender Spiced Lamb Tagine with Apricots

YOUR SOLIN GENERATED RECIPE

Tender Spiced Lamb Tagine with Apricots

Lean lamb shoulder simmered with aromatic spices and sweet apricots, creating a melt-in-your-mouth texture that pairs perfectly with hearty chickpeas.

NUTRITION

575kcal
Protein
33.5g
Fat
33.7g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Lamb shoulder

0.25 tsp Olive oil

0.25 cup Yellow onion

0.5 cup Carrots

0.25 cup Chickpeas

3 whole Dried apricots

0.25 cup Tomato puree

0.5 cup Beef bone broth

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

  • 1

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

  • 2

    Heat the 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 and sliced carrots to the remaining juices, sautéing until softened.

  • 5

    Stir in the ground cumin, coriander, cinnamon, and ginger, cooking for 1 minute until highly fragrant.

  • 6

    Return the lamb to the pot and stir in the tomato puree, beef bone broth, chickpeas, and chopped dried apricots.

  • 7

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

  • 8

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

  • 9

    Garnish with freshly chopped cilantro before serving warm.