dinner

Greek Lamb with Lemon-Herb Quinoa

Name: Greek Lamb with Lemon-Herb Quinoa
Ingredients: 4 oz (113 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes; 1.5 tbsp (20 g) Olive oil; 0.25 cup (40 g) Yellow onion, finely chopped; 1 clove (3 g) Garlic, minced; 0.25 tsp (0.5 g) Ground ginger; 0.25 tsp (0.6 g) Ground cinnamon; 0.25 tsp (0.6 g) Ground turmeric; 0.25 tsp (0.6 g) Cumin seeds, toasted and ground; 1 pinch Saffron threads, steeped in 2 tbsp warm water; 0.25 cup (60 g) Diced tomatoes, canned, undrained; 0.25 cup (60 ml) Low-sodium vegetable broth; 0.1 cup (15 g) Dried apricots, halved; 0.5 cup (93 g) Cooked quinoa; 1 tbsp (4 g) Fresh cilantro, chopped, for garnish

Nutrition

1646

kcal

Calories

51.8

Protein

257.5

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(14)

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

Olive oil1.5 tbsp (20 g)

Yellow onion, finely chopped0.25 cup (40 g)

Garlic, minced1 clove (3 g)

Ground ginger0.25 tsp (0.5 g)

Ground cinnamon0.25 tsp (0.6 g)

Ground turmeric0.25 tsp (0.6 g)

Cumin seeds, toasted and ground0.25 tsp (0.6 g)

Saffron threads, steeped in 2 tbsp warm water1 pinch

Diced tomatoes, canned, undrained0.25 cup (60 g)

Low-sodium vegetable broth0.25 cup (60 ml)

Dried apricots, halved0.1 cup (15 g)

Cooked quinoa0.5 cup (93 g)

Fresh cilantro, chopped, for garnish1 tbsp (4 g)

Instructions

Heat 1 tablespoon of olive oil in a medium skillet or pot over medium-high heat.

Add the lamb cubes and sear on all sides until browned, about 4-5 minutes. Remove lamb and set aside.

Add the remaining 0.5 tablespoon of olive oil to the skillet. Add the chopped yellow onion and sauté until softened, about 3-4 minutes.

Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 30 seconds until fragrant.

Add the steeped saffron (with water), diced tomatoes (undrained), and vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Return the seared lamb to the skillet. Add the halved dried apricots.

Reduce heat to low, cover, and simmer for 15-20 minutes, or until the lamb is tender and the sauce has slightly thickened. The total cooking time for the lamb should not exceed 25 minutes to maintain a higher protein yield and avoid overcooking.

While the lamb is simmering, prepare the cooked quinoa according to package directions if not already cooked. Ensure the quinoa is lightly seasoned or plain to complement the dish.

To serve, spoon the cooked quinoa into a bowl. Top with the lamb and apricot mixture. Garnish with fresh chopped cilantro.

Adjust seasoning with salt and pepper to taste, if desired (not included in macro count).