NUTRITION

SERVINGS

INGREDIENTS

3.75 oz Lamb shoulder

0.5 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Carrots

2 tbsp Chickpeas

0.5 cup Beef broth

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Dry couscous

0.25 cup Plain nonfat Greek yogurt

1 tbsp Fresh cilantro

PREPARATION

• 1

  Trim the lamb shoulder of excess fat and cut into 1-inch cubes.

• 2

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

• 3

  Sear the lamb cubes until browned on all sides, then remove from the pot and set aside.

• 4

  In the same pot, sauté the diced onion, minced garlic, and sliced carrots for 5 minutes until softened.

• 5

  Return the lamb to the pot and stir in the cumin, coriander, cinnamon, turmeric, sea salt, and black pepper.

• 6

  Add the beef broth and chickpeas, bringing the mixture to a gentle boil.

• 7

  Reduce the heat to low, cover with a tight-fitting lid, and simmer for 45 to 50 minutes until the lamb is tender.

• 8

  While the lamb is simmering, prepare the couscous by combining it with an equal amount of boiling water in a small bowl, covering, and letting it sit for 5 minutes before fluffing with a fork.

• 9

  Serve the lamb tagine over the fluffy couscous and garnish with a dollop of Greek yogurt and freshly chopped cilantro.