NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean lamb shoulder

0.25 tbsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

1 whole Dried apricots

0.5 cup Beef bone broth

0.5 tsp Ground cumin

0.5 tsp Ground coriander

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 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the lean lamb shoulder dry with paper towels and season evenly with sea salt and black pepper.

• 2

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

• 3

  Sear the lamb pieces until they are deeply browned on all sides, then remove the meat and set it aside.

• 4

  In the same pot, add the diced yellow onion and sliced carrots, sautéing for about 5 minutes until the vegetables soften.

• 5

  Stir in the cumin, coriander, cinnamon, ginger, and turmeric, cooking for 1 minute until the spices become fragrant.

• 6

  Return the lamb to the pot and add the halved dried apricots and beef bone broth, bringing the liquid to a gentle simmer.

• 7

  Cover the pot with a tight-fitting lid and reduce the heat to low, simmering for 60 to 90 minutes until the lamb is tender.

• 8

  Garnish the dish with freshly chopped cilantro before serving warm.