NUTRITION

SERVINGS

INGREDIENTS

5 oz Lamb shoulder

0.25 cup Pearl couscous

0.3 cup Chickpeas

0 tsp Extra virgin olive oil

0.5 cup Low-sodium beef broth

0.25 cup Yellow onion

0.25 cup Carrots

1 clove Garlic

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Ground ginger

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-high heat.

• 2

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

• 3

  Add the diced yellow onion and carrots to the pot, sautéing for 3 to 4 minutes until the vegetables begin to soften.

• 4

  Stir in the minced garlic, cumin, coriander, cinnamon, and ginger, cooking for 1 minute until the spices are aromatic.

• 5

  Pour in the beef broth and chickpeas, bring the mixture to a gentle simmer, then cover and reduce heat to low.

• 6

  Simmer for 45 to 50 minutes until the lamb is tender, while cooking the pearl couscous separately in boiling water according to package directions.

• 7

  Fluff the couscous with a fork and serve the lamb tagine over the top, finishing with a garnish of chopped fresh cilantro.