snack

Moroccan Lamb and Apricot Tagine Bites

Name: Moroccan Lamb and Apricot Tagine Bites
Ingredients: 4 oz (113 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes; 1 tsp (5 g) Olive oil; 1/4 cup (30 g) Yellow onion, finely chopped; 1 clove (3 g) Garlic, minced; 1/4 tsp (0.5 g) Ground ginger; 1/4 tsp (0.5 g) Ground cinnamon; 1/4 tsp (0.5 g) Ground turmeric; 1/4 tsp (0.5 g) Cumin seeds, toasted and ground; 1 pinch Saffron threads, steeped in 2 tbsp warm water; 1/4 cup (60 g) Diced tomatoes, canned, undrained; 1/4 cup (60 ml) Low-sodium vegetable broth; 2 halves (15 g) Dried apricots, halved; 1 tbsp (7 g) Blanched slivered almonds; 1/4 cup (45 g) Cooked quinoa; 1/8 tsp Salt; 1 tsp (2 g) Fresh cilantro, chopped, for garnish

Nutrition

461

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(16)

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

Olive oil1 tsp (5 g)

Yellow onion, finely chopped1/4 cup (30 g)

Garlic, minced1 clove (3 g)

Ground ginger1/4 tsp (0.5 g)

Ground cinnamon1/4 tsp (0.5 g)

Ground turmeric1/4 tsp (0.5 g)

Cumin seeds, toasted and ground1/4 tsp (0.5 g)

Saffron threads, steeped in 2 tbsp warm water1 pinch

Diced tomatoes, canned, undrained1/4 cup (60 g)

Low-sodium vegetable broth1/4 cup (60 ml)

Dried apricots, halved2 halves (15 g)

Blanched slivered almonds1 tbsp (7 g)

Cooked quinoa1/4 cup (45 g)

Salt1/8 tsp

Fresh cilantro, chopped, for garnish1 tsp (2 g)

Instructions

In a small saucepan, heat 1 tsp olive oil over medium heat. Add the finely chopped yellow onion and sauté until softened, about 3-4 minutes. Add the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 1 minute more until fragrant.

Add the lamb shoulder cubes to the saucepan and brown them on all sides, about 5-7 minutes. Pour in the steeped saffron water, diced tomatoes (with their juice), and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pan.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the lamb is tender. Stir in the halved dried apricots and cook for another 5 minutes, allowing them to soften and meld with the sauce.

Season with salt to taste. Serve the lamb and apricot mixture over 1/4 cup of cooked quinoa. Garnish with blanched slivered almonds and fresh chopped cilantro.