NUTRITION

SERVINGS

INGREDIENTS

3.5 oz lamb shoulder

0.25 tsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

1 clove garlic

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

0.5 cup low-sodium beef broth

2 whole dried apricots

0.13 cup whole wheat couscous

1 tbsp fresh cilantro

PREPARATION

• 1

  Trim any excess fat from the lamb shoulder and cut into 1-inch cubes.

• 2

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

• 3

  Add the lamb cubes to the pot and sear until browned on all sides, then remove the meat and set it aside on a plate.

• 4

  Reduce the heat to medium and add the diced onion and carrots to the pot, sautéing for 5 minutes until the onions are translucent.

• 5

  Add the minced garlic, cumin, ginger, cinnamon, sea salt, and black pepper, stirring constantly for 30 seconds to toast the spices.

• 6

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

• 7

  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.

• 8

  While the lamb is finishing, place the dry couscous in a heat-proof bowl and pour 0.25 cup of boiling water over it.

• 9

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

• 10

  Serve the warm lamb tagine over the bed of couscous and garnish with freshly chopped cilantro.