snack

Lamb Keema with Apricots and Almonds

Name: Lamb Keema with Apricots and Almonds
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 (0.5 g) Ground cinnamon; 0.25 tsp (0.5 g) Ground turmeric; 0.25 tsp (0.5 g) Cumin seeds, toasted and ground; pinch (0.1 g) Saffron threads, steeped in 2 tbsp warm water; 0.5 cup (120 g) Diced tomatoes, canned, undrained; 0.25 cup (60 ml) Low-sodium vegetable broth; 2 tbsp (15 g) Dried apricots, halved; 1 tbsp (7 g) Blanched slivered almonds; 1 tbsp (4 g) Fresh cilantro, chopped, for garnish; 0.25 tsp (1.5 g) Salt; 0.1 tsp (0.3 g) Black pepper

Nutrition

2646

kcal

Calories

98.2

Protein

286.1

Carbs

121.6

Fat

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Ingredients(16)

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 (0.5 g)

Ground turmeric0.25 tsp (0.5 g)

Cumin seeds, toasted and ground0.25 tsp (0.5 g)

Saffron threads, steeped in 2 tbsp warm waterpinch (0.1 g)

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

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

Dried apricots, halved2 tbsp (15 g)

Blanched slivered almonds1 tbsp (7 g)

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

Salt0.25 tsp (1.5 g)

Black pepper0.1 tsp (0.3 g)

Instructions

Heat 1 tbsp of olive oil in a medium skillet over medium-high heat. Add the lamb cubes and sear on all sides until browned, about 3-4 minutes. Remove lamb from skillet and set aside.

Add the remaining 0.5 tbsp olive oil to the same skillet. Add the finely chopped yellow onion and sauté until softened and translucent, about 3-4 minutes.

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

Return the seared lamb to the skillet. Add the steeped saffron (with water), diced tomatoes (undrained), vegetable broth, and dried apricots. Season with salt and black pepper.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the lamb is tender and the sauce has thickened slightly.

Stir in the blanched slivered almonds. Cook for another 1-2 minutes.

Garnish with fresh cilantro before serving.