breakfast

Moroccan Lamb and Chickpea Tagine with Preserved Lemon

Name: Moroccan Lamb and Chickpea Tagine with Preserved Lemon
Ingredients: 8 oz (227 g) Lamb shoulder, trimmed of excess fat and cubed; 1 tbsp Olive oil; 1/2 medium Yellow onion, finely chopped; 2 cloves Garlic, minced; 1 tsp Ground ginger; 1 tsp Ground cumin; 1 tsp Ground turmeric; 1 (3-inch) Cinnamon stick; 1.5 cups (355 ml) Low-sodium chicken or vegetable broth; 15 oz (425 g) Canned chickpeas, rinsed and drained; 1/4 Preserved lemon, rind only, finely chopped; 2 tbsp Fresh cilantro, chopped (for garnish); 4 oz (113 g) Greek yogurt, plain, 2% fat; 1 cup (dry, ~170g) Whole wheat couscous

Nutrition

2023

kcal

Calories

108.4

Protein

287.4

Carbs

45.5

Fat

AI Insight

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Ingredients(14)

Lamb shoulder, trimmed of excess fat and cubed8 oz (227 g)

Olive oil1 tbsp

Yellow onion, finely chopped1/2 medium

Garlic, minced2 cloves

Ground ginger1 tsp

Ground cumin1 tsp

Ground turmeric1 tsp

Cinnamon stick1 (3-inch)

Low-sodium chicken or vegetable broth1.5 cups (355 ml)

Canned chickpeas, rinsed and drained15 oz (425 g)

Preserved lemon, rind only, finely chopped1/4

Fresh cilantro, chopped (for garnish)2 tbsp

Greek yogurt, plain, 2% fat4 oz (113 g)

Whole wheat couscous1 cup (dry, ~170g)

Instructions

Pat the lamb cubes dry with paper towels. Season lightly with salt and pepper (be mindful of the salt from preserved lemon later).

Heat the olive oil in a tagine or heavy-bottomed pot over medium-high heat. Sear the lamb in batches until browned on all sides, about 5-7 minutes per batch. Remove lamb and set aside.

Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes.

Stir in the minced garlic, ground ginger, cumin, and turmeric. Cook for 1 minute until fragrant, stirring constantly.

Return the seared lamb to the pot. Add the cinnamon stick and pour in the broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

Cover the tagine or pot, reduce heat to low, and simmer gently for 1.5 to 2 hours, or until the lamb is very tender.

Stir in the rinsed chickpeas and the finely chopped preserved lemon rind. Simmer for another 15-20 minutes, uncovered, allowing the sauce to thicken slightly.

While the tagine simmers, prepare the couscous according to package directions, typically by steeping it in boiling water or broth.

To serve, spoon the lamb and chickpea tagine over a bed of prepared couscous. Top with a dollop of Greek yogurt and a sprinkle of fresh cilantro.