NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb leg

0.25 cup Chickpeas

1 tsp Extra virgin olive oil

2 whole Dried apricots

0.5 cup Beef broth

0.25 cup Yellow onion

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Ground ginger

0.25 tsp Ground cinnamon

0.25 tsp Turmeric

0.25 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Pat the lamb leg dry with paper towels and season with the sea salt and black pepper.

• 2

  Heat the extra virgin olive oil in a large heavy-bottomed pot or tagine over medium-high heat.

• 3

  Add the lamb pieces in a single layer and sear until browned on all sides, then remove and set aside.

• 4

  Lower the heat to medium and sauté the diced yellow onion for 5 minutes until translucent.

• 5

  Stir in the minced garlic, ground cumin, ground ginger, cinnamon, and turmeric, cooking for 1 minute until fragrant.

• 6

  Return the lamb to the pot and add the beef broth, chickpeas, and chopped dried apricots.

• 7

  Bring to a gentle simmer, then cover and cook for 45-60 minutes until the lamb is tender and the sauce has thickened.

• 8

  Garnish with fresh chopped cilantro before serving.