Moroccan Lamb Tagine with Dried Fruits

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

Moroccan Lamb Tagine with Dried Fruits

YOUR SOLIN GENERATED RECIPE

Moroccan Lamb Tagine with Dried Fruits

Slow-simmered lean lamb leg infused with aromatic Ras el hanout and sweet apricots, creating a melt-in-your-mouth texture served over fluffy couscous.

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NUTRITION

517kcal
Protein
37.8g
Fat
24.1g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb leg, cubed

1 tsp Extra virgin olive oil

0.5 cup Yellow onion, diced

0.5 cup Carrots, sliced

2 whole Dried apricots

0.25 cup Tomato puree

1 tsp Ras el hanout spice blend

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

0.25 cup Whole wheat couscous, cooked

1 tbsp Fresh cilantro, chopped

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PREPARATION

  • 1

    Season the cubed lamb leg with sea salt and black pepper.

  • 2

    Heat olive oil in a heavy-bottomed pot or tagine over medium-high heat and sear the lamb until golden brown on all sides.

  • 3

    Remove lamb from the pot and add diced onions and sliced carrots, sautéing until the onions are translucent.

  • 4

    Stir in the Ras el hanout, cinnamon, and ginger, cooking for one minute until the spices become fragrant.

  • 5

    Return the lamb to the pot along with the tomato puree, halved dried apricots, and water.

  • 6

    Reduce heat to low, cover tightly, and simmer for 45-60 minutes until the lamb is tender and the sauce has thickened.

  • 7

    Serve the tagine over warm cooked couscous and garnish with fresh chopped cilantro.

Moroccan Lamb Tagine with Dried Fruits

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

Moroccan Lamb Tagine with Dried Fruits

YOUR SOLIN GENERATED RECIPE

Moroccan Lamb Tagine with Dried Fruits

Slow-simmered lean lamb leg infused with aromatic Ras el hanout and sweet apricots, creating a melt-in-your-mouth texture served over fluffy couscous.

NUTRITION

517kcal
Protein
37.8g
Fat
24.1g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb leg, cubed

1 tsp Extra virgin olive oil

0.5 cup Yellow onion, diced

0.5 cup Carrots, sliced

2 whole Dried apricots

0.25 cup Tomato puree

1 tsp Ras el hanout spice blend

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Water

0.25 cup Whole wheat couscous, cooked

1 tbsp Fresh cilantro, chopped

PREPARATION

  • 1

    Season the cubed lamb leg with sea salt and black pepper.

  • 2

    Heat olive oil in a heavy-bottomed pot or tagine over medium-high heat and sear the lamb until golden brown on all sides.

  • 3

    Remove lamb from the pot and add diced onions and sliced carrots, sautéing until the onions are translucent.

  • 4

    Stir in the Ras el hanout, cinnamon, and ginger, cooking for one minute until the spices become fragrant.

  • 5

    Return the lamb to the pot along with the tomato puree, halved dried apricots, and water.

  • 6

    Reduce heat to low, cover tightly, and simmer for 45-60 minutes until the lamb is tender and the sauce has thickened.

  • 7

    Serve the tagine over warm cooked couscous and garnish with fresh chopped cilantro.