Snack · Moroccan · 10 min
Moroccan Lamb and Apricot Tagine Bites
- Calories
- 461
- Protein
- 30g
- Carbs
- 30g
- Fat
- 24g
Ingredients
- 4 oz (113 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes
- 1 tsp (5 g) Olive oil
- 1/4 cup (30 g) Yellow onion, finely chopped
- 1 clove (3 g) Garlic, minced
- 1/4 tsp (0.5 g) Ground ginger
- 1/4 tsp (0.5 g) Ground cinnamon
- 1/4 tsp (0.5 g) Ground turmeric
- 1/4 tsp (0.5 g) Cumin seeds, toasted and ground
- 1 pinch Saffron threads, steeped in 2 tbsp warm water
- 1/4 cup (60 g) Diced tomatoes, canned, undrained
- 1/4 cup (60 ml) Low-sodium vegetable broth
- 2 halves (15 g) Dried apricots, halved
- 1 tbsp (7 g) Blanched slivered almonds
- 1/4 cup (45 g) Cooked quinoa
- 1/8 tsp Salt
- 1 tsp (2 g) Fresh cilantro, chopped, for garnish
Method
- 01In a small saucepan, heat 1 tsp olive oil over medium heat. Add the finely chopped yellow onion and sauté until softened, about 3-4 minutes. Add the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 1 minute more until fragrant.
- 02Add the lamb shoulder cubes to the saucepan and brown them on all sides, about 5-7 minutes. Pour in the steeped saffron water, diced tomatoes (with their juice), and vegetable broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
- 03Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the lamb is tender. Stir in the halved dried apricots and cook for another 5 minutes, allowing them to soften and meld with the sauce.
- 04Season with salt to taste. Serve the lamb and apricot mixture over 1/4 cup of cooked quinoa. Garnish with blanched slivered almonds and fresh chopped cilantro.
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