Snack · Moroccan · 15 min
Moroccan Lamb and Apricot Stew with Saffron Quinoa
- Calories
- 1105
- Protein
- 54g
- Carbs
- 98g
- Fat
- 58g
Ingredients
- 8 oz (227 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes
- 2 tbsp (30 ml) Olive oil
- 0.5 cup (80 g) Yellow onion, finely chopped
- 2 cloves (6 g) Garlic, minced
- 0.5 tsp (1 g) Ground ginger
- 0.5 tsp (1 g) Ground cinnamon
- 0.5 tsp (1 g) Ground turmeric
- 0.5 tsp (1 g) Cumin seeds, toasted and ground
- 0.1 g Saffron threads, steeped in 2 tbsp warm water
- 0.5 cup (120 g) Diced tomatoes, canned, undrained
- 1 cup (240 ml) Low-sodium vegetable broth
- 0.25 cup (35 g) Dried apricots, halved
- 1 cup (185 g) Cooked quinoa
- 0.5 tsp (3 g) Salt
- 0.25 tsp (1 g) Black pepper
Method
- 01In a heavy-bottomed pot or Dutch oven, heat 1 tbsp of the olive oil over medium-high heat.
- 02Season the lamb cubes generously with salt and pepper. Sear the lamb in batches until deeply browned on all sides, about 5-7 minutes per batch. Remove the lamb and set aside.
- 03Add the remaining 1 tbsp of olive oil to the pot. Reduce heat to medium and add the chopped yellow onion. Sauté until softened and translucent, about 5 minutes.
- 04Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 1 minute more until fragrant.
- 05Return the seared lamb to the pot. Add the diced tomatoes (with their juice), vegetable broth, steeped saffron (including the water), and dried apricots.
- 06Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the lamb is tender and the sauce has thickened slightly. Stir occasionally.
- 07Season the stew with additional salt and pepper to taste.
- 08Serve the lamb and apricot stew hot over the cooked quinoa. Garnish with fresh cilantro if desired.
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