YOUR SOLIN GENERATED RECIPE
Moroccan Lamb Tagine with Couscous
Slow-simmered lamb and chickpeas infused with aromatic Moroccan spices, served over a bed of fluffy couscous for a savory and fragrant meal.
INGREDIENTS
6 oz Lean lamb leg
0.25 cup Cooked chickpeas
0.13 cup Dry whole wheat couscous
0.5 tsp Extra virgin olive oil
0.5 cup Low-sodium chicken broth
0.5 cup Diced carrots
0.5 cup Diced zucchini
0.25 cup Diced yellow onion
1 clove Minced garlic
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
PREPARATION
1. Cut the lamb into 1-inch cubes and season with the sea salt and black pepper.
2. Heat the olive oil in a large pot over medium heat and brown the lamb cubes on all sides.
3. Add the diced yellow onion, minced garlic, and diced carrots to the pot, sautéing until the onion is translucent.
4. Stir in the ground cumin, coriander, cinnamon, and turmeric, coating the lamb and vegetables in the spice blend.
5. Pour in the chicken broth and add the cooked chickpeas, then reduce the heat to low and simmer covered for 30 minutes.
6. Add the diced zucchini and continue to simmer for another 10 minutes until the lamb is tender and the vegetables are soft.
7. While the tagine finishes, prepare the dry whole wheat couscous by following the package directions using boiling water.
8. Serve the hot lamb tagine over the fluffy couscous and garnish with the fresh cilantro.