Dinner · Moroccan · 15 min
Moroccan Spiced Lamb and Apricot Pilaf
- Calories
- 902
- Protein
- 44g
- Carbs
- 60g
- Fat
- 54g
Ingredients
- 6 oz (170 g) Boneless lamb shoulder, trimmed and cut into 1-inch cubes
- 1 tbsp Olive oil
- 0.5 cup (80 g) Yellow onion, finely chopped
- 1 clove (3 g) Garlic, minced
- 0.5 tsp Ground ginger
- 0.5 tsp Ground cinnamon
- 0.25 tsp Ground turmeric
- 0.5 tsp Cumin seeds, toasted and ground
- 1 pinch Saffron threads, steeped in 2 tbsp warm water
- 0.5 cup (120 g) Diced tomatoes, canned, undrained
- 0.5 cup (120 ml) Low-sodium vegetable broth
- 0.25 cup (35 g) Dried apricots, halved
- 0.5 cup (93 g) Cooked quinoa, for serving
- 1 tbsp (8 g) Blanched slivered almonds, for garnish
- 1 tbsp (4 g) Fresh cilantro, chopped, for garnish
Method
- 01Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add lamb cubes and sear on all sides until browned, about 5-7 minutes. Remove lamb and set aside.
- 02Add the chopped yellow onion to the pot and cook until softened and translucent, about 5 minutes. Add minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook, stirring constantly, until fragrant, about 1 minute.
- 03Stir in the steeped saffron with its water, diced tomatoes (undrained), and vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 04Return the seared lamb to the pot. Add the halved dried apricots. Reduce heat to low, cover, and simmer gently for 20-25 minutes, or until the lamb is tender and the sauce has slightly thickened. The aroma should transport you to a Moroccan souk!
- 05Season with salt and pepper to taste (optional, as pantry items are listed without them).
- 06To serve, spoon the cooked quinoa into shallow bowls. Ladle the lamb and apricot mixture over the quinoa. Garnish with blanched slivered almonds and fresh cilantro.
Cook it with the whole plan around it
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