NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb leg

1 tsp Olive oil

0.25 cup Yellow onion

1 clove Garlic

0.5 cup Carrots

0.5 cup Diced tomatoes

2 tbsp Cooked chickpeas

0.25 tsp Ground cumin

0.25 tsp Ground ginger

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.33 cup Cooked whole wheat couscous

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

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

• 5

  Stir in the ground cumin, ginger, cinnamon, sea salt, and black pepper to toast the spices for 1 minute.

• 6

  Return the lamb to the pot along with the diced tomatoes and a splash of water or broth.

• 7

  Cover and reduce heat to low, simmering for 35-45 minutes until the lamb is tender.

• 8

  Stir in the cooked chickpeas and heat through for 2 minutes.

• 9

  Serve the tagine over the warm cooked whole wheat couscous and garnish with fresh chopped parsley.