Name: Greek Lamb with Lemon-Herb Quinoa
Total time: 10 min
Cuisine: Greek
Ingredients: 4 oz (113 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes; 1.5 tbsp (20 g) Olive oil; 0.25 cup (40 g) Yellow onion, finely chopped; 1 clove (3 g) Garlic, minced; 0.25 tsp (0.5 g) Ground ginger; 0.25 tsp (0.6 g) Ground cinnamon; 0.25 tsp (0.6 g) Ground turmeric; 0.25 tsp (0.6 g) Cumin seeds, toasted and ground; 1 pinch Saffron threads, steeped in 2 tbsp warm water; 0.25 cup (60 g) Diced tomatoes, canned, undrained; 0.25 cup (60 ml) Low-sodium vegetable broth; 0.1 cup (15 g) Dried apricots, halved; 0.5 cup (93 g) Cooked quinoa; 1 tbsp (4 g) Fresh cilantro, chopped, for garnish

Dinner · Greek · 10 min

Greek Lamb with Lemon-Herb Quinoa

Calories: 1646
Protein: 52g
Carbs: 258g
Fat: 43g

Ingredients

4 oz (113 g) Lamb shoulder, boneless, trimmed and cut into 1-inch cubes
1.5 tbsp (20 g) Olive oil
0.25 cup (40 g) Yellow onion, finely chopped
1 clove (3 g) Garlic, minced
0.25 tsp (0.5 g) Ground ginger
0.25 tsp (0.6 g) Ground cinnamon
0.25 tsp (0.6 g) Ground turmeric
0.25 tsp (0.6 g) Cumin seeds, toasted and ground
1 pinch Saffron threads, steeped in 2 tbsp warm water
0.25 cup (60 g) Diced tomatoes, canned, undrained
0.25 cup (60 ml) Low-sodium vegetable broth
0.1 cup (15 g) Dried apricots, halved
0.5 cup (93 g) Cooked quinoa
1 tbsp (4 g) Fresh cilantro, chopped, for garnish

Method

01Heat 1 tablespoon of olive oil in a medium skillet or pot over medium-high heat.
02Add the lamb cubes and sear on all sides until browned, about 4-5 minutes. Remove lamb and set aside.
03Add the remaining 0.5 tablespoon of olive oil to the skillet. Add the chopped yellow onion and sauté until softened, about 3-4 minutes.
04Stir in the minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 30 seconds until fragrant.
05Add the steeped saffron (with water), diced tomatoes (undrained), and vegetable broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
06Return the seared lamb to the skillet. Add the halved dried apricots.
07Reduce heat to low, cover, and simmer for 15-20 minutes, or until the lamb is tender and the sauce has slightly thickened. The total cooking time for the lamb should not exceed 25 minutes to maintain a higher protein yield and avoid overcooking.
08While the lamb is simmering, prepare the cooked quinoa according to package directions if not already cooked. Ensure the quinoa is lightly seasoned or plain to complement the dish.
09To serve, spoon the cooked quinoa into a bowl. Top with the lamb and apricot mixture. Garnish with fresh chopped cilantro.
10Adjust seasoning with salt and pepper to taste, if desired (not included in macro count).

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