snack

Moroccan Lamb and Apricot Stew with Saffron Quinoa

Name: Moroccan Lamb and Apricot Stew with Saffron Quinoa
Ingredients: 8 oz (227 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes; 2 tbsp (30 ml) Olive oil; 0.5 cup (80 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 0.5 tsp (1 g) Ground ginger; 0.5 tsp (1 g) Ground cinnamon; 0.5 tsp (1 g) Ground turmeric; 0.5 tsp (1 g) Cumin seeds, toasted and ground; 0.1 g Saffron threads, steeped in 2 tbsp warm water; 0.5 cup (120 g) Diced tomatoes, canned, undrained; 1 cup (240 ml) Low-sodium vegetable broth; 0.25 cup (35 g) Dried apricots, halved; 1 cup (185 g) Cooked quinoa; 0.5 tsp (3 g) Salt; 0.25 tsp (1 g) Black pepper

Nutrition

1104.8

kcal

Calories

54.4

Protein

97.7

Carbs

57.6

Fat

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Ingredients(15)

Lamb shoulder, boneless, trimmed and cut into 1-inch cubes8 oz (227 g)

Olive oil2 tbsp (30 ml)

Yellow onion, finely chopped0.5 cup (80 g)

Garlic, minced2 cloves (6 g)

Ground ginger0.5 tsp (1 g)

Ground cinnamon0.5 tsp (1 g)

Ground turmeric0.5 tsp (1 g)

Cumin seeds, toasted and ground0.5 tsp (1 g)

Saffron threads, steeped in 2 tbsp warm water0.1 g

Diced tomatoes, canned, undrained0.5 cup (120 g)

Low-sodium vegetable broth1 cup (240 ml)

Dried apricots, halved0.25 cup (35 g)

Cooked quinoa1 cup (185 g)

Salt0.5 tsp (3 g)

Black pepper0.25 tsp (1 g)

Instructions

In a heavy-bottomed pot or Dutch oven, heat 1 tbsp of the olive oil over medium-high heat.

Season the lamb cubes generously with salt and pepper. Sear the lamb in batches until deeply browned on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.

Add the remaining 1 tbsp of olive oil to the pot. Reduce heat to medium and add the chopped yellow onion. Sauté until softened and translucent, about 5 minutes.

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

Return the seared lamb to the pot. Add the diced tomatoes (with their juice), vegetable broth, steeped saffron (including the water), and dried apricots.

Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the lamb is tender and the sauce has thickened slightly. Stir occasionally.

Season the stew with additional salt and pepper to taste.

Serve the lamb and apricot stew hot over the cooked quinoa. Garnish with fresh cilantro if desired.