NUTRITION

SERVINGS

INGREDIENTS

4 oz Lamb shoulder

0.13 cup Chickpeas

1.5 tbsp Pearl couscous

0.5 tsp Extra virgin olive oil

0.5 cup Yellow onion

0.5 cup Carrots

1 clove Garlic

0.5 cup Beef broth

0.5 tsp Ground cumin

0.5 tsp Ground ginger

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a heavy-bottomed pot or tagine, heat the olive oil over medium-high heat.

• 2

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

• 3

  Lower the heat to medium and sauté the diced onion and sliced carrots until the onion is translucent.

• 4

  Stir in the minced garlic, cumin, ginger, cinnamon, sea salt, and black pepper, cooking for one minute until highly aromatic.

• 5

  Return the lamb to the pot along with the chickpeas and beef broth, bringing the mixture to a gentle simmer.

• 6

  Cover and cook for 45-60 minutes, or until the lamb is tender and the sauce has thickened slightly.

• 7

  While the tagine simmers, prepare the pearl couscous according to package directions using water or additional broth.

• 8

  Serve the lamb tagine over a bed of pearl couscous and garnish with freshly chopped cilantro.