NUTRITION

SERVINGS

INGREDIENTS

6 oz leg of lamb

1 tsp olive oil

0.5 cup yellow onion

0.5 cup carrots

1 tbsp tomato paste

0.5 cup beef broth

4 whole dried apricots

0.5 tsp ground cumin

0.5 tsp ground ginger

0.25 tsp ground cinnamon

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Trim any excess fat from the leg of lamb 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 same pot, sautéing until the onion is translucent.

• 5

  Stir in the cumin, ginger, cinnamon, turmeric, and tomato paste, cooking for 1 minute until highly aromatic.

• 6

  Return the lamb to the pot and pour in the beef broth. Add the halved dried apricots.

• 7

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

• 8

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

• 9

  Garnish with freshly chopped cilantro and serve warm.