NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Lean lamb leg

0.25 cup Canned chickpeas

0.5 cup Yellow onion

1 clove Garlic

0.5 cup Carrots

0.5 tsp Extra virgin olive oil

1 tbsp Tomato paste

0.5 cup Vegetable broth

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

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

  Season the cubed lean lamb leg with sea salt and black pepper, then brown in the pot for 5 minutes until seared on all sides.

• 3

  Add the diced yellow onion, minced garlic, and sliced carrots to the pot, sautéing until the onions are translucent and fragrant.

• 4

  Stir in the ground cumin, coriander, cinnamon, ginger, and turmeric, tossing well to coat the meat and vegetables in the spices.

• 5

  Mix in the tomato paste and pour in the vegetable broth, using a wooden spoon to scrape the bottom of the pan to release any browned bits.

• 6

  Add the rinsed canned chickpeas, cover the pot with a tight-fitting lid, and reduce the heat to low.

• 7

  Simmer gently for 45 to 60 minutes until the lamb is fork-tender and the sauce has thickened into a rich consistency.

• 8

  Remove from heat and garnish with chopped fresh cilantro before serving warm.