NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Lamb shoulder

1 tsp Olive oil

0.5 cup Yellow onion

1 clove Garlic

1 tsp Fresh ginger

1 medium Carrot

1 tbsp Tomato paste

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Ground turmeric

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Low-sodium chicken broth

0.25 cup Cooked chickpeas

2 whole Dried apricots

2 tbsp Dry couscous

1 tbsp Fresh cilantro

PREPARATION

• 1

  Trim the lamb shoulder of excess fat and cut it into 1-inch cubes.

• 2

  Heat the olive oil in a large pot or tagine over medium-high heat and sear the lamb until browned on all sides.

• 3

  Remove the lamb and add the diced onion, minced garlic, grated ginger, and sliced carrots to the pot, sautéing until the vegetables are tender.

• 4

  Stir in the tomato paste, cumin, coriander, cinnamon, turmeric, salt, and pepper, cooking for one minute until the spices are fragrant.

• 5

  Return the lamb to the pot along with the chicken broth, chickpeas, and chopped dried apricots.

• 6

  Cover the pot and simmer on low heat for 45 to 60 minutes until the lamb is fork-tender and the sauce is rich.

• 7

  While the lamb finishes, place the dry couscous in a small heat-proof bowl and cover with 3 tablespoons of boiling water.

• 8

  Cover the bowl and let the couscous sit for 5 minutes, then fluff with a fork and serve the tagine over the grains, garnished with fresh cilantro.