NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean lamb leg

0.13 cup Chickpeas

0.13 cup Dry whole wheat couscous

0.5 tsp Olive oil

0.5 cup Yellow onion

1 medium Carrot

1 medium Zucchini

0.5 cup Low-sodium beef broth

1 tbsp Tomato paste

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Heat the olive oil in a heavy-bottomed pot or tagine over medium heat and brown the lamb on all sides.

• 3

  Add the diced yellow onion and sliced carrot to the pot, sautéing for 3-4 minutes until the onion is translucent.

• 4

  Stir in the tomato paste, cumin, coriander, cinnamon, ginger, sea salt, and black pepper, coating the meat and vegetables evenly.

• 5

  Pour in the beef broth and add the chickpeas, then bring the mixture to a gentle boil.

• 6

  Reduce the heat to low, cover, and simmer for 35-40 minutes until the lamb is tender.

• 7

  Add the sliced zucchini during the last 10 minutes of cooking to ensure it stays tender-crisp.

• 8

  While the tagine simmers, prepare the whole wheat couscous by combining it with 0.25 cup of boiling water in a covered bowl for 5 minutes, then fluff with a fork.

• 9

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