NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lamb shoulder

0.13 cup Canned chickpeas

0.5 cup Carrots

0.25 cup Yellow onion

0 tsp Olive oil

0.5 cup Beef broth

1 tbsp Tomato paste

1 tsp Ground cumin

1 tsp Ground coriander

0.5 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Dry couscous

2 tbsp Boiling water

1 tbsp Fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a heavy-bottomed pot over medium-high heat.

• 2

  Add the cubed lamb shoulder and sear until browned on all sides, then remove and set aside.

• 3

  In the same pot, sauté the diced onion and carrots for 5 minutes until slightly softened.

• 4

  Stir in the tomato paste, cumin, coriander, cinnamon, salt, and pepper, cooking for 1 minute until fragrant.

• 5

  Return the lamb to the pot along with the chickpeas and beef broth, bringing the mixture to a gentle simmer.

• 6

  Cover and cook on low heat for 45 minutes or until the lamb is tender and the sauce has thickened.

• 7

  While the lamb simmers, place the dry couscous in a small bowl and pour the boiling water over it.

• 8

  Cover the couscous bowl and let it sit for 5 minutes, then fluff with a fork.

• 9

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