NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb leg, cubed

0.5 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

2 cloves Garlic

0.13 cup Chickpeas

2 whole Dried apricots

0.5 tsp Ground cumin

0.5 tsp Ground ginger

0.25 tsp Ground cinnamon

0.25 tsp Ground turmeric

0.5 cup Beef bone broth

1 cup Cauliflower rice

1 tbsp Fresh cilantro

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Season the cubed lamb with sea salt and black pepper, then sear in the pot until browned on all sides.

• 3

  Add the diced onion and sliced carrots to the pot, sautéing for 3-4 minutes until the onion is translucent.

• 4

  Stir in the minced garlic, cumin, ginger, cinnamon, and turmeric, cooking for 1 minute until highly aromatic.

• 5

  Pour in the beef bone broth and add the chickpeas and halved dried apricots.

• 6

  Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35-45 minutes until the lamb is tender.

• 7

  While the lamb simmers, lightly steam or sauté the cauliflower rice in a separate pan until tender.

• 8

  Serve the lamb tagine over the cauliflower rice and garnish with fresh chopped cilantro.