NUTRITION

SERVINGS

INGREDIENTS

6 oz Lean lamb leg

1 tsp Extra virgin olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Carrots

1 tbsp Tomato paste

0.25 tsp Ground cumin

0.25 tsp Ground ginger

0.25 tsp Ground cinnamon

0.5 cup Beef bone broth

2 whole Dried apricots

0.25 cup Whole wheat couscous

0.25 cup Water

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  Trim any excess fat from the lamb leg and cut into 1-inch cubes.

• 2

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

• 3

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

• 4

  In the same pot, add the diced onion and sliced carrots, sautéing for 3-4 minutes until the onion is translucent.

• 5

  Stir in the minced garlic, tomato paste, cumin, ginger, and cinnamon, cooking for 1 minute until the spices are fragrant.

• 6

  Return the lamb to the pot and pour in the beef bone broth and chopped dried apricots.

• 7

  Bring to a boil, then reduce heat to low, cover, and simmer for 40-50 minutes or until the lamb is tender.

• 8

  While the lamb simmers, bring 0.25 cup of water to a boil in a small saucepan. Stir in the whole wheat couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

• 9

  Season the tagine with sea salt and black pepper to taste.

• 10

  Serve the lamb tagine over the fluffed couscous and garnish with freshly chopped cilantro.