YOUR SOLIN GENERATED RECIPE
Moroccan Lamb Tagine with Couscous
Lean lamb simmered in a fragrant blend of North African spices and tender carrots, served over a bed of fluffy whole wheat couscous for a savory, aromatic experience.
INGREDIENTS
7 oz Lean lamb leg
0.5 tbsp Extra virgin olive oil
0.25 cup Yellow onion
1 clove Garlic
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 Carrots
0.75 cup Low-sodium chicken broth
2 whole Dried apricots
0.33 cup Cooked whole wheat couscous
1 tbsp Fresh cilantro
PREPARATION
Heat the extra virgin olive oil in a heavy-bottomed pot or tagine over medium-high heat.
Season the cubed lean lamb leg with the sea salt and black pepper, then sear in the pot until browned on all sides.
Remove the lamb from the pot and add the diced yellow onion, sautéing until soft and translucent.
Stir in the minced garlic, ground cumin, ground coriander, ground cinnamon, and ground turmeric, cooking for one minute until the spices are fragrant.
Return the lamb to the pot along with the sliced carrots, chopped dried apricots, and low-sodium chicken broth.
Cover the pot and simmer on low heat for 50 minutes until the lamb is tender and the liquid has reduced into a thick sauce.
Serve the hot tagine over the cooked whole wheat couscous and garnish with fresh cilantro.