NUTRITION

SERVINGS

INGREDIENTS

6 oz Lamb leg, cubed

1 tsp Olive oil

0.25 cup Yellow onion, diced

0.5 medium Carrot, sliced

1 clove Garlic, minced

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.13 tsp Ground cinnamon

0.13 tsp Ground ginger

0.25 tsp Sea salt

0.13 tsp Black pepper

0.75 cup Beef broth

0.25 cup Chickpeas

2 whole Dried apricots, chopped

2 tbsp Couscous

1 tbsp Fresh cilantro, chopped

PREPARATION

• 1

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

• 2

  Add the cubed lamb leg and sear until browned on all sides, then remove and set aside.

• 3

  In the same pot, sauté the diced onion and sliced carrot until the onion is translucent and soft.

• 4

  Stir in the minced garlic, cumin, coriander, cinnamon, ginger, salt, and pepper, cooking for one minute until fragrant.

• 5

  Return the lamb to the pot and pour in the beef broth, chickpeas, and chopped dried apricots.

• 6

  Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the lamb is tender.

• 7

  While the lamb simmers, prepare the couscous according to package directions using water or additional broth.

• 8

  Fluff the couscous with a fork and serve the lamb tagine over the top, garnished with fresh cilantro.