Name: Moroccan Lamb Tagine with Apricots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lamb leg; 1 tsp Extra virgin olive oil; 0.5 cup Yellow onion; 1 medium Carrot; 3 whole Dried apricots; 0.5 cup Beef bone broth; 0.5 tsp Ground cumin; 0.5 tsp Ground ginger; 0.25 tsp Ground cinnamon; 0.25 tsp Ground turmeric; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 1 tbsp Fresh cilantro

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Moroccan Lamb Tagine with Apricots

Tender lamb leg slow-simmered with aromatic spices and sweet apricots, creating a fragrant and savory stew that warms the soul.

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NUTRITION

Protein

42.9g

Fat

24.0g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lamb leg

1 tsp Extra virgin olive oil

0.5 cup Yellow onion

1 medium Carrot

3 whole Dried apricots

0.5 cup Beef bone broth

0.5 tsp Ground cumin

0.5 tsp Ground ginger

0.25 tsp Ground cinnamon

0.25 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

1 tbsp Fresh cilantro

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PREPARATION

1
Heat the extra virgin olive oil in a heavy-bottomed pot or tagine over medium heat.
2
Season the lamb leg cubes with sea salt and black pepper, then sear in the pot until browned on all sides.
3
Remove the lamb from the pot and set aside; add the diced yellow onion and sliced carrot to the remaining fat, sautéing until softened.
4
Stir in the minced garlic, cumin, ginger, cinnamon, and turmeric, cooking for one minute until the spices are fragrant.
5
Return the lamb to the pot along with the beef bone broth and the halved dried apricots.
6
Bring to a gentle simmer, then reduce heat to low, cover, and cook for 45 to 60 minutes until the lamb is fork-tender.
7
Remove from heat and garnish with freshly chopped cilantro before serving warm.