Moroccan Tagine Protein Lamb

• 200 g lamb shoulder, cubed
• 1/2 cups couscous, cooked
• 1/4 cups dried apricots
• 1 onion, sliced
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/2 cups chickpeas
• 2 tbsp almonds, sliced
• 2 tbsp olive oil

Instructions

1. 1

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

2. 2

   Brown lamb cubes on all sides, about 6 minutes total

3. 3

   Add onion, cinnamon, and ginger, cook for 2 minutes

4. 4

   Add apricots, chickpeas, and 1 cup water

5. 5

   Bring to boil, then reduce heat and simmer covered for 45 minutes

6. 6

   Serve over couscous and garnish with sliced almonds