NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb leg

1 tsp Olive oil

0.5 cup Yellow onion

1 clove Garlic

0.5 tsp Fresh ginger

1 tbsp Tomato paste

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

3 whole Dried apricots

0.5 cup Beef bone broth

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

  Season the cubed lamb leg with sea salt and black pepper, then sear in the pot until browned on all sides.

• 3

  Add the diced yellow onion, minced garlic, and grated ginger to the pot, sautéing for 3-4 minutes until the onion is translucent.

• 4

  Stir in the tomato paste, ground cumin, coriander, and cinnamon, stirring constantly for 1 minute to toast the spices.

• 5

  Pour in the beef bone broth and add the halved dried apricots, scraping the bottom of the pan to release any browned bits.

• 6

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

• 7

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

• 8

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