snack

Indian Spiced Lamb and Quinoa Patties with Apricot Chutney

Name: Indian Spiced Lamb and Quinoa Patties with Apricot Chutney
Ingredients: 4 oz (113 g) Boneless lamb shoulder, trimmed and cut into 1-inch cubes; 1/4 cup (45 g) Cooked quinoa; 1 tbsp (8 g) Yellow onion, finely chopped; 1/2 tsp (1 g) Garlic, minced; 1/4 tsp Ground ginger; 1/4 tsp Ground cinnamon; 1/4 tsp Ground turmeric; 1/4 tsp Cumin seeds, toasted and ground; 1 tsp (5 g) Olive oil; 1/8 tsp Salt; 1 tbsp (10 g) Dried apricots, halved; 1 tsp (2 g) Fresh cilantro, chopped

Nutrition

435.2

kcal

Calories

23.6

Protein

22.8

Carbs

27.3

Fat

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Ingredients(12)

Boneless lamb shoulder, trimmed and cut into 1-inch cubes4 oz (113 g)

Cooked quinoa1/4 cup (45 g)

Yellow onion, finely chopped1 tbsp (8 g)

Garlic, minced1/2 tsp (1 g)

Ground ginger1/4 tsp

Ground cinnamon1/4 tsp

Ground turmeric1/4 tsp

Cumin seeds, toasted and ground1/4 tsp

Olive oil1 tsp (5 g)

Salt1/8 tsp

Dried apricots, halved1 tbsp (10 g)

Fresh cilantro, chopped1 tsp (2 g)

Instructions

In a food processor, combine the lamb shoulder cubes, cooked quinoa, finely chopped yellow onion, minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Pulse until the mixture is finely chopped and just begins to come together. Be careful not to over-process into a paste.

Form the mixture into 2 small patties, about 2 inches in diameter. Season lightly with salt.

Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat (about 375°F / 190°C).

Carefully place the lamb patties in the hot skillet. Sear for 3-4 minutes per side, until deeply browned and cooked through. The internal temperature should reach 160°F (71°C).

While the patties are cooking, gently mash the dried apricots with a fork to create a coarse chutney.

Serve the lamb and quinoa patties immediately, topped with a small dollop of the mashed apricot chutney and a sprinkle of fresh cilantro.