Name: Moroccan Lamb Tagine with Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Lamb shoulder; 0.5 cup Chickpeas; 0.5 tbsp Olive oil; 0.5 cup Onion; 1 clove Garlic; 0.5 cup Tomato puree; 0.5 cup Beef bone broth; 0.5 tsp Ground cumin; 0.5 tsp Ground ginger; 0.25 tsp Ground cinnamon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Moroccan Lamb Tagine with Chickpeas

Tender lamb shoulder slow-simmered with chickpeas and aromatic spices in a savory tomato broth that releases a fragrant, earthy aroma.

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NUTRITION

Protein

36.9g

Fat

47.4g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Lamb shoulder

0.5 cup Chickpeas

0.5 tbsp Olive oil

0.5 cup Onion

1 clove Garlic

0.5 cup Tomato puree

0.5 cup Beef bone broth

0.5 tsp Ground cumin

0.5 tsp Ground ginger

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

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, seasoning with sea salt and black pepper, and sear until browned on all sides.
3
Stir in the diced onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent and fragrant.
4
Add the cumin, ginger, and cinnamon, stirring constantly for 1 minute to toast the spices and coat the meat.
5
Pour in the tomato puree and beef bone broth, then add the chickpeas and stir to combine.
6
Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 45-60 minutes until the lamb is fork-tender.
7
Garnish with fresh chopped cilantro before serving warm.