Tender Spiced Lamb and Apricot Tagine

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

Tender Spiced Lamb and Apricot Tagine

YOUR SOLIN GENERATED RECIPE

Tender Spiced Lamb and Apricot Tagine

Slow-simmered lamb shoulder and sweet apricots infused with aromatic Moroccan spices, creating a tender and fragrant stew served over light cauliflower rice.

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NUTRITION

583kcal
Protein
39.2g
Fat
28.7g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz lamb shoulder

0.5 cup chickpeas

2 whole dried apricots

0 tsp olive oil

0.5 cup yellow onion

1 clove garlic

0.5 cup beef broth

0.5 tsp ground cumin

0.25 tsp ground cinnamon

0.25 tsp ground ginger

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

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PREPARATION

  • 1

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

  • 2

    Add the cubed lamb shoulder and sear until a golden-brown crust forms on all sides.

  • 3

    Lower the heat to medium and stir in the diced yellow onion and minced garlic, sautéing until translucent.

  • 4

    Add the ground cumin, cinnamon, ginger, turmeric, sea salt, and black pepper, stirring for one minute to bloom the spices.

  • 5

    Pour in the beef broth and add the chopped dried apricots and rinsed chickpeas.

  • 6

    Cover and simmer on low heat for 45 to 60 minutes until the lamb is fork-tender and the sauce has thickened.

  • 7

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

  • 8

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

Tender Spiced Lamb and Apricot Tagine

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

Tender Spiced Lamb and Apricot Tagine

YOUR SOLIN GENERATED RECIPE

Tender Spiced Lamb and Apricot Tagine

Slow-simmered lamb shoulder and sweet apricots infused with aromatic Moroccan spices, creating a tender and fragrant stew served over light cauliflower rice.

NUTRITION

583kcal
Protein
39.2g
Fat
28.7g
Carbs
45.8g

SERVINGS

1 serving

INGREDIENTS

5 oz lamb shoulder

0.5 cup chickpeas

2 whole dried apricots

0 tsp olive oil

0.5 cup yellow onion

1 clove garlic

0.5 cup beef broth

0.5 tsp ground cumin

0.25 tsp ground cinnamon

0.25 tsp ground ginger

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

  • 1

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

  • 2

    Add the cubed lamb shoulder and sear until a golden-brown crust forms on all sides.

  • 3

    Lower the heat to medium and stir in the diced yellow onion and minced garlic, sautéing until translucent.

  • 4

    Add the ground cumin, cinnamon, ginger, turmeric, sea salt, and black pepper, stirring for one minute to bloom the spices.

  • 5

    Pour in the beef broth and add the chopped dried apricots and rinsed chickpeas.

  • 6

    Cover and simmer on low heat for 45 to 60 minutes until the lamb is fork-tender and the sauce has thickened.

  • 7

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

  • 8

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