NUTRITION

SERVINGS

INGREDIENTS

6 oz leg of lamb

0.25 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

2 cloves garlic

0.5 tsp ground cumin

0.5 tsp ground coriander

0.25 tsp ground cinnamon

0.25 tsp ground ginger

0.25 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

2 whole dried apricots

0.5 cup low-sodium chicken broth

1 cup cauliflower rice

1 tbsp fresh cilantro

PREPARATION

• 1

  Trim the leg of lamb of excess fat 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 and sear until browned on all sides, then remove the meat and set aside.

• 4

  In the same pot, add the diced onion and sliced carrots, sautéing for about 5 minutes until softened.

• 5

  Stir in the minced garlic, cumin, coriander, cinnamon, ginger, turmeric, sea salt, and black pepper, cooking for 1 minute until fragrant.

• 6

  Return the lamb to the pot and add the halved dried apricots and chicken 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 simmering, steam or lightly sauté the cauliflower rice in a separate pan until tender.

• 9

  Serve the lamb tagine over the cauliflower rice and garnish with freshly chopped cilantro.