Nutritional Wisdom with Carly Pollack

Lemon Lamb Tagine

Well Fed 2
Lemon Lamb Tagine Lemon Lamb Tagine

1/2 medium lemon
1/4 tsp extra virgin olive oil
1 clove garlic, minced
1/4 tsp paprika
1/8 tsp cumin
1 dash cayenne pepper
1 dash powdered ginger
1 dash cinnamon
1/2 lb lamb stew meat
sea salt, to taste
black pepper, to taste
1/4 tbsp ghee
1/2 medium onion, cut into 1/2-inch thick wedges
1 medium carrot, cut into rounds
1/2 cup chicken broth
1/2 medium zucchini, cut into rounds
1 cup cabbage, chopped
1/4 cup green olives
1/4 cup fresh cilantro, chopped
1/2 head cauliflower

Remove the peel from the lemon and cut into 2-inch long strips. Mince one strip and place in a small bowl, along with the olive oil and 1 clove minced garlic. Cover with plastic wrap and set aside. Squeeze the juice from the lemon into another small bowl and set aside. Save the remaining strips of peel for later. In another small bowl, use a fork to mix 2 garlic with paprika, cumin, cayenne, ginger and cinnamon. Set aside. Pat the lamb dry with a paper towel and sprinkle heartily with salt and pepper. In a large pot or Dutch oven, heat the coconut oil over medium-high, then add the meat and sear on all sides. Remove the meat to a bowl to catch the juice. Add the onion and reserved lemon peel to the pot, cooking over medium heat, stirring occasionally, until crisp-tender, about 3 minutes. Add the garlic-spice blend and cook until fragrant, about 30 seconds. Stir in the carrots and broth, scraping up any brown bits in the bottom of the pot. Return the lamb and accumulated juices to the pot and tuck the meat into the broth. Bring to a boil, then reduce heat to simmer and cook, covered, for 25 minutes. Meanwhile, preheat the oven to 375 degrees. Cut the cauliflower into florets and place in a food processor. Pulse until a rice-like consistency is reached. Drizzle with oil and toss to combine. Line a baking sheet with parchment paper and spread the cauliflower into an even layer. Bake for 15 to 20 minutes or until cauliflower is brown. Remove and set aside. Add the zucchini and cabbage to the pot, piling it on top of the meat. Cover and cook an additional 45 minutes, until the meat and veggies are tender. Add the olives to the pot and stir to combine. Increase the heat to medium-high and cook, uncovered, until the sauce is slightly thickened, about 5 to 10 minutes. Stir in the reserved lemon juice, garlic-infused olive oil and cilantro. Serve over cauliflower rice.

2 Servings