dinner

Greek Lamb and Apricot Stew with Quinoa

Name: Greek Lamb and Apricot Stew with Quinoa
Ingredients: 6 oz (170 g) Boneless lamb shoulder, trimmed and cut into 1-inch cubes; 1 tbsp (15 ml) Olive oil; 1/2 medium (75 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1/2 tsp Ground cinnamon; 1/2 tsp Ground turmeric; 1 tsp Ground cumin; 1 pinch Saffron threads, steeped in 2 tbsp warm water; 1/2 cup (120 g) Diced tomatoes, canned, undrained; 1 cup (240 ml) Low-sodium vegetable broth; 1/4 cup (40 g) Dried apricots, halved; 1 cup (185 g) Cooked quinoa, for serving; 1 tbsp (8 g) Blanched slivered almonds; 2 tbsp (10 g) Fresh cilantro, chopped, for garnish; 1/2 tsp Salt; 1/4 tsp Black pepper

Nutrition

1012

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(16)

Boneless lamb shoulder, trimmed and cut into 1-inch cubes6 oz (170 g)

Olive oil1 tbsp (15 ml)

Yellow onion, finely chopped1/2 medium (75 g)

Garlic, minced2 cloves (6 g)

Ground cinnamon1/2 tsp

Ground turmeric1/2 tsp

Ground cumin1 tsp

Saffron threads, steeped in 2 tbsp warm water1 pinch

Diced tomatoes, canned, undrained1/2 cup (120 g)

Low-sodium vegetable broth1 cup (240 ml)

Dried apricots, halved1/4 cup (40 g)

Cooked quinoa, for serving1 cup (185 g)

Blanched slivered almonds1 tbsp (8 g)

Fresh cilantro, chopped, for garnish2 tbsp (10 g)

Salt1/2 tsp

Black pepper1/4 tsp

Instructions

Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.

Season the lamb cubes generously with salt and pepper.

Sear the lamb in batches until browned on all sides, about 3-4 minutes per batch. Remove lamb and set aside.

Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5 minutes.

Stir in the minced garlic, 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 (undrained), vegetable broth, steeped saffron (with its water), and dried apricots.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the lamb is tender.

Season with additional salt and pepper to taste.

Serve the lamb stew hot over cooked quinoa. Garnish with blanched slivered almonds and fresh cilantro.