NUTRITION

SERVINGS

INGREDIENTS

5 oz lamb shoulder

0.25 tsp olive oil

0.5 cup yellow onion

2 cloves garlic

0.5 tsp fresh ginger

0.25 cup chickpeas

2 whole dried apricots

0.5 cup beef bone broth

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

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  Season the lamb cubes with sea salt and black pepper, then sear in the pot until golden brown on all sides.

• 3

  Remove the lamb from the pot and set aside; add the diced yellow onion and sauté until translucent, about 5 minutes.

• 4

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

• 5

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

• 6

  Bring the liquid to a gentle boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the lamb is fork-tender.

• 7

  Garnish the finished tagine with fresh chopped cilantro before serving warm.