NUTRITION

SERVINGS

INGREDIENTS

4 oz lamb shoulder

0.5 tsp olive oil

0.25 cup yellow onion

1 clove garlic

0.5 cup chickpeas

0.5 cup carrots

0.25 cup tomato puree

0.5 cup beef bone broth

1 whole dried apricot

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

1 tbsp fresh cilantro

PREPARATION

• 1

  Trim any excess fat from the lamb shoulder and cut into one-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 the meat and set it aside on a plate.

• 4

  In the same pot, add the diced yellow onion and sliced carrots, sautéing for about 5 minutes until the onions are translucent.

• 5

  Stir in the minced garlic, ground cumin, ground coriander, cinnamon, sea salt, and black pepper, cooking for 1 minute until highly fragrant.

• 6

  Return the browned lamb to the pot along with the chickpeas, tomato puree, beef bone broth, and the sliced dried apricot.

• 7

  Bring the liquid to a gentle boil, then immediately reduce the heat to low and cover the pot with a tight-fitting lid.

• 8

  Simmer for 45 to 60 minutes, or until the lamb is tender and the sauce has thickened slightly.

• 9

  Remove from heat and garnish with freshly chopped cilantro before serving warm.