NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lamb shoulder

0.13 cup Chickpeas

0 whole Dried apricots

0.5 whole Yellow onion

2 cloves Garlic

1 tsp Fresh ginger

0 tbsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Ground turmeric

1 tbsp Tomato paste

0.5 cup Beef broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

1 cup Cauliflower rice

PREPARATION

• 1

  Pat the lamb shoulder dry and season with half of the sea salt and black pepper.

• 2

  Heat olive oil in a heavy-bottomed pot over medium-high heat.

• 3

  Sear the lamb until browned on all sides, then remove and set aside.

• 4

  Lower heat to medium and sauté the diced yellow onion until translucent.

• 5

  Add minced garlic, grated fresh ginger, cumin, coriander, cinnamon, and turmeric; cook for 1 minute until fragrant.

• 6

  Stir in tomato paste and cook for another minute to deepen the flavor.

• 7

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

• 8

  Bring to a simmer, then cover and reduce heat to low, cooking for 75 minutes until the lamb is tender.

• 9

  While lamb finishes, steam the cauliflower rice with the remaining salt and pepper.

• 10

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