Snack · Moroccan · 10 min
Moroccan Lamb and Apricot Bites with Toasted Almonds
- Calories
- 409
- Protein
- 28g
- Carbs
- 13g
- Fat
- 28g
Ingredients
- 4 oz (113 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes
- 1 tsp (5 g) Olive oil
- 2 tbsp (15 g) Dried apricots, halved
- 1 tbsp (7 g) Blanched slivered almonds
- 1/4 tsp Ground cinnamon
- 1/4 tsp Ground cumin
- 1/8 tsp Salt
- 1 tsp Fresh cilantro, chopped, for garnish
Method
- 01Prepare the lamb: In a small bowl, toss the cubed lamb with 1/2 tsp olive oil, 1/8 tsp cinnamon, 1/8 tsp cumin, and salt. Ensure the lamb is evenly coated.
- 02Cook the lamb: Heat a small skillet over medium-high heat. Add the seasoned lamb cubes and sear on all sides until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- 03Sauté apricots and almonds: In the same skillet, add the remaining 1/2 tsp olive oil. Add the halved dried apricots and slivered almonds. Sauté for 1-2 minutes until the apricots are slightly softened and the almonds are fragrant. Stir in the remaining 1/8 tsp cinnamon and 1/8 tsp cumin.
- 04Combine and serve: Add the cooked lamb back to the skillet with the apricots and almonds. Toss gently to combine. Serve immediately, garnished with fresh cilantro.
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