NUTRITION

SERVINGS

INGREDIENTS

6 oz Leg of lamb

0.5 tbsp Extra virgin olive oil

0.5 cup Yellow onion

1 medium Carrot

2 cloves Garlic

1 tsp Fresh ginger

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

4 whole Dried apricots

0.5 cup Beef bone broth

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Add the cubed lamb to the pot and sear until browned on all sides, then remove the meat and set aside.

• 3

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

• 4

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

• 5

  Return the lamb to the pot along with any accumulated juices, then add the beef bone broth and halved dried apricots.

• 6

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

• 7

  Cook for 45 to 50 minutes, or until the lamb is tender and the sauce has thickened slightly.

• 8

  Garnish with freshly chopped cilantro and serve warm.