Lunch: Lamb Tagine with Green Olives and Lemon

This recipe includes superfoods such as:

Cinnamon, Lemon

Health benefits of Lamb Tagine with Green Olives and Lemon

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup extra-virgin olive oil
5 garlic cloves, minced
Two 2 1/2-inch strips of lemon zest
2 teaspoons ground ginger
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
Pinch of saffron threads, crumbled
One 3-inch cinnamon stick
Kosher salt
3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
4 cups water
6 large carrots, thinly sliced
1 onion, cut into 1/4-inch dice
2 cups pitted green Picholine olives, rinsed
1 cup flat-leaf parsley, chopped
1 cup cilantro leaves, chopped
3 tablespoons fresh lemon juice

Instructions

In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.
Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.
Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve.