YOUR SOLIN GENERATED RECIPE
Moroccan Lamb Tagine with Chickpeas
Tender lamb leg slow-simmered with chickpeas and aromatic spices in a rich tomato base, creating a fragrant and deeply satisfying stew.
INGREDIENTS
5 oz Lean lamb leg
0.5 cup Cooked chickpeas
1 tsp Extra virgin olive oil
0.5 cup Diced yellow onion
0.5 cup Sliced carrots
0.5 cup Diced canned tomatoes
0.5 cup Low-sodium beef broth
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Ground cinnamon
0.25 tsp Ground turmeric
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
2 tbsp Non-fat Greek yogurt
PREPARATION
Heat the extra virgin olive oil in a large pot or tagine over medium-high heat.
Add the cubed lamb leg and sear until browned on all sides, then remove the meat and set it aside.
In the same pot, sauté the diced yellow onion and sliced carrots for 5 minutes until they begin to soften.
Stir in the ground cumin, coriander, cinnamon, turmeric, sea salt, and black pepper, cooking for 1 minute until highly fragrant.
Return the browned lamb to the pot and add the diced canned tomatoes, cooked chickpeas, and low-sodium beef broth.
Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 60 minutes until the lamb is tender.
Serve the tagine hot in a shallow bowl, topped with a dollop of non-fat Greek yogurt and freshly chopped cilantro.