NUTRITION

SERVINGS

INGREDIENTS

0.25 tsp olive oil

4 oz lamb leg

0.5 cup yellow onion

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

0.5 cup beef broth

0.25 cup chickpeas

3 whole dried apricots

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-high heat.

• 3

  Add the lamb cubes in a single layer and sear until browned on all sides, then remove and set aside.

• 4

  Reduce heat to medium and add the diced yellow onion, sautéing for 4-5 minutes until translucent.

• 5

  Stir in the 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 beef broth, scraping the bottom to release any browned bits.

• 7

  Add the chickpeas and the dried apricots (halved if large) to the pot.

• 8

  Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low.

• 9

  Cook for 45-60 minutes, or until the lamb is very tender and the sauce has thickened.

• 10

  Garnish with freshly chopped cilantro before serving.