Dinner · Greek · 20 min
Greek Lamb and Apricot Stew with Quinoa
- Calories
- 1015
- Protein
- 44g
- Carbs
- 83g
- Fat
- 58g
Ingredients
- 176.2 g boneless lamb shoulder
- 0.8571 tbsp olive oil
- 75 g yellow onion
- 2 clove garlic
- 0.5 tsp ground cinnamon
- 0.5 tsp ground turmeric
- 1 tsp ground cumin
- 1 pinch saffron threads
- 120 g diced canned tomatoes
- 240 ml low-sodium vegetable broth
- 40 g dried apricots
- 0.5 tsp salt
- 0.25 tsp black pepper
- 60 g quinoa
- 8 g blanched slivered almonds
- 10 g fresh cilantro
Method
- 01Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Season lamb shoulder cubes with half of the salt and black pepper.
- 02Add lamb to the pot and sear until browned on all sides, 6 to 8 minutes total. Remove lamb and set aside on a plate.
- 03Add chopped yellow onion to the pan drippings and sauté until soft and translucent, about 5 minutes. Add minced garlic, ground cinnamon, ground turmeric, and ground cumin; cook for 1 minute until fragrant.
- 04Return lamb and juices to the pot. Add undrained diced tomatoes, vegetable broth, saffron with its steeping water, and halved dried apricots.
- 05Bring to a boil, then lower heat, cover tightly, and simmer gently for 50 to 60 minutes until lamb reaches an internal temperature of at least 145°F (63°C) and is fork-tender. Allow lamb to rest off heat for 3 minutes. Season stew with remaining salt and pepper.
- 06While stew braises, combine dry quinoa with 120 ml water in a small pot. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes until fluffable.
- 07Spoon warm cooked quinoa into a deep dish, ladle lamb stew over top, and garnish with silvered almonds and chopped fresh cilantro.
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