YOUR SOLIN GENERATED RECIPE
Moroccan Lamb Tagine with Couscous
Lean lamb cubes slow-simmered with aromatic spices, carrots, and chickpeas in a rich tomato broth served over fluffy couscous.
INGREDIENTS
4.5 oz Lean lamb leg
1 tsp Extra virgin olive oil
0.25 cup Canned chickpeas
0.25 cup Cooked couscous
0.25 cup Yellow onion
1 clove Garlic
0.5 cup Carrots
0.25 cup Tomato puree
0.5 tsp Ground cumin
0.5 tsp Ground coriander
0.25 tsp Ground cinnamon
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Low-sodium beef broth
1 tbsp Fresh cilantro
PREPARATION
Heat the olive oil in a large pot or tagine over medium-high heat.
Season the lamb cubes with sea salt and black pepper, then sear them in the pot until browned on all sides.
Stir in the diced onion, sliced carrots, and minced garlic, sautéing for 3 to 4 minutes until the vegetables begin to soften.
Add the ground cumin, coriander, and cinnamon, stirring for 1 minute until the spices become fragrant.
Pour in the tomato puree, beef broth, and rinsed chickpeas, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 45 to 60 minutes until the lamb is tender and the sauce has thickened.
Fluff the cooked couscous with a fork and serve the lamb tagine over the top, garnished with fresh chopped cilantro.