snack

Moroccan Lamb and Apricot Bites with Toasted Almonds

Name: Moroccan Lamb and Apricot Bites with Toasted Almonds
Ingredients: 4 oz (113 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes; 1 tsp (5 g) Olive oil; 2 tbsp (15 g) Dried apricots, halved; 1 tbsp (7 g) Blanched slivered almonds; 1/4 tsp Ground cinnamon; 1/4 tsp Ground cumin; 1/8 tsp Salt; 1 tsp Fresh cilantro, chopped, for garnish

Nutrition

409

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(8)

Lamb shoulder, boneless, trimmed and cut into 1-inch cubes4 oz (113 g)

Olive oil1 tsp (5 g)

Dried apricots, halved2 tbsp (15 g)

Blanched slivered almonds1 tbsp (7 g)

Ground cinnamon1/4 tsp

Ground cumin1/4 tsp

Salt1/8 tsp

Fresh cilantro, chopped, for garnish1 tsp

Instructions

Prepare the lamb: In a small bowl, toss the cubed lamb with 1/2 tsp olive oil, 1/8 tsp cinnamon, 1/8 tsp cumin, and salt. Ensure the lamb is evenly coated.

Cook the lamb: Heat a small skillet over medium-high heat. Add the seasoned lamb cubes and sear on all sides until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

Sauté apricots and almonds: In the same skillet, add the remaining 1/2 tsp olive oil. Add the halved dried apricots and slivered almonds. Sauté for 1-2 minutes until the apricots are slightly softened and the almonds are fragrant. Stir in the remaining 1/8 tsp cinnamon and 1/8 tsp cumin.

Combine and serve: Add the cooked lamb back to the skillet with the apricots and almonds. Toss gently to combine. Serve immediately, garnished with fresh cilantro.