NUTRITION

SERVINGS

INGREDIENTS

6 oz lean lamb leg

0.5 tbsp extra virgin 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 ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

3 whole dried apricots

0.5 cup beef broth

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Pat the lamb dry and cut into 1-inch cubes.

• 2

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

• 3

  Brown the lamb cubes on all sides until a golden crust forms, then remove and set aside.

• 4

  In the same pot, sauté the diced onion, minced garlic, and grated ginger until softened and fragrant.

• 5

  Stir in the cumin, coriander, cinnamon, turmeric, salt, and pepper, toasting the spices for 30 seconds.

• 6

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

• 7

  Reduce heat to low, cover, and simmer for 35-40 minutes until the lamb is tender.

• 8

  While the lamb simmers, lightly steam or sauté the cauliflower rice in a separate pan until tender.

• 9

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