Snack · Indian · 15 min
Lamb Keema with Apricots and Almonds
- Calories
- 621
- Protein
- 23g
- Carbs
- 21g
- Fat
- 51g
Ingredients
- 4 oz ground lamb
- 1.5 tbsp olive oil
- 0.25 cup yellow onion
- 1 clove garlic
- 0.25 tsp ground ginger
- 0.25 tsp ground cinnamon
- 0.25 tsp ground turmeric
- 0.25 tsp cumin seed
- 1 pinch saffron
- 0.5 cup canned diced tomatoes
- 0.25 cup vegetable broth
- 2 tbsp dried apricot
- 1 tbsp slivered almonds
- 0.25 tsp salt
- 0.1 tsp black pepper
- 1 tbsp cilantro
Method
- 01Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add ground lamb and brown thoroughly, breaking up chunks with a spatula until cooked through with no pink remaining (internal temperature reaching at least 160°F/71°C), about 5-6 minutes. Transfer meat to a dish.
- 02Add remaining 0.5 tbsp olive oil to the same skillet over medium heat. Add chopped yellow onion and saute until translucent, about 3-4 minutes.
- 03Stir in minced garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin. Cook for 1 minute until fragrant.
- 04Return cooked lamb to skillet. Pour in steeped saffron water, diced tomatoes with juice, vegetable broth, and sliced dried apricots. Season with salt and black pepper.
- 05Bring to a simmer, reduce heat to low, cover, and gently cook for 15 minutes until sauce thickens and flavors integrate.
- 06Fold in blanched slivered almonds and cook uncovered for an additional 2 minutes.
- 07Garnish with chopped fresh cilantro and serve hot.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
