NUTRITION

SERVINGS

INGREDIENTS

4 oz leg of lamb

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

1 clove garlic

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

0.13 tsp black pepper

0.5 cup low-sodium beef broth

0.25 cup diced tomatoes

2 tbsp chickpeas

2 whole dried apricots

3 tbsp pearl couscous

1 tsp fresh cilantro

PREPARATION

• 1

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

• 2

  Brown the cubed leg of lamb on all sides until a golden crust forms, then remove the meat and set it aside.

• 3

  In the same pot, sauté the diced onion and minced garlic for 3-4 minutes until translucent and fragrant.

• 4

  Stir in the cumin, coriander, cinnamon, ginger, salt, and pepper, toasting the spices for 30 seconds to release their oils.

• 5

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

• 6

  Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 45-60 minutes until the lamb is tender.

• 7

  While the lamb is simmering, cook the pearl couscous in a separate pot of boiling water for 8-10 minutes, then drain.

• 8

  Fluff the couscous with a fork and serve the lamb tagine directly over the grains, garnishing with freshly chopped cilantro.