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

Slow-simmered lamb leg infused with aromatic Moroccan spices and sweet apricots, creating a melt-in-your-mouth texture that is deeply comforting.

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NUTRITION

512kcal
Protein
40.5g
Fat
34.0g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

7 oz lamb leg

1 tsp olive oil

2 whole dried apricots

0.25 cup yellow onion

1 clove garlic

0.5 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

0.5 cup beef broth

1 cup fresh spinach

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the ground cumin, coriander, cinnamon, turmeric, sea salt, and black pepper.

  • 3

    Toss the lamb cubes in the spice mixture until every piece is evenly coated.

  • 4

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

  • 5

    Sear the lamb cubes until they are browned on all sides, then remove them from the pot and set aside.

  • 6

    Add the diced onion, minced garlic, and grated ginger to the same pot, sautéing until softened and fragrant.

  • 7

    Return the lamb to the pot and add the chopped dried apricots and beef broth.

  • 8

    Bring the liquid to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the lamb is tender.

  • 9

    Stir in the fresh spinach just before serving, allowing it to wilt into the sauce for one minute.

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

Slow-simmered lamb leg infused with aromatic Moroccan spices and sweet apricots, creating a melt-in-your-mouth texture that is deeply comforting.

NUTRITION

512kcal
Protein
40.5g
Fat
34.0g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

7 oz lamb leg

1 tsp olive oil

2 whole dried apricots

0.25 cup yellow onion

1 clove garlic

0.5 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

0.5 cup beef broth

1 cup fresh spinach

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the ground cumin, coriander, cinnamon, turmeric, sea salt, and black pepper.

  • 3

    Toss the lamb cubes in the spice mixture until every piece is evenly coated.

  • 4

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

  • 5

    Sear the lamb cubes until they are browned on all sides, then remove them from the pot and set aside.

  • 6

    Add the diced onion, minced garlic, and grated ginger to the same pot, sautéing until softened and fragrant.

  • 7

    Return the lamb to the pot and add the chopped dried apricots and beef broth.

  • 8

    Bring the liquid to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the lamb is tender.

  • 9

    Stir in the fresh spinach just before serving, allowing it to wilt into the sauce for one minute.