Snack · Moroccan · 10 min
Spiced Lamb and Apricot Tagine Bites
- Calories
- 461
- Protein
- 28g
- Carbs
- 36g
- Fat
- 23g
Ingredients
- 4 oz (113 g) Boneless lamb shoulder, trimmed and cut into 1-inch cubes
- 1 tsp Olive oil
- 2 halves (15 g) Dried apricots, halved
- 1/4 tsp Ground cinnamon
- 1/4 tsp Cumin seeds, toasted and ground
- 1/4 tsp Salt
- 3 oz (85 g) Cooked quinoa
- 1 tsp Fresh cilantro, chopped, for garnish
Method
- 01Pat the lamb cubes very dry with paper towels. In a small bowl, toss the lamb with 1/2 tsp of olive oil, 1/4 tsp cinnamon, 1/4 tsp ground cumin, and 1/4 tsp salt. Ensure the lamb is evenly coated.
- 02Heat the remaining 1/2 tsp olive oil in a small, heavy-bottomed skillet or tagine over medium-high heat. Add the seasoned lamb cubes in a single layer (work in batches if necessary to avoid crowding). Sear the lamb for 2-3 minutes per side, until deeply browned and a good crust has formed.
- 03Reduce the heat to medium-low. Add the halved dried apricots to the skillet. Stir gently to combine with the lamb and any browned bits. Cook for another 2-3 minutes, allowing the apricots to soften slightly and release their sweetness.
- 04While the lamb and apricots cook, gently warm the cooked quinoa. You can do this in a microwave or a separate small saucepan.
- 05To serve, spoon the warm quinoa into a small bowl or onto a plate. Top with the seared lamb and apricot mixture. Garnish with fresh cilantro.
- 06Note: This recipe is a simplified, snack-sized adaptation of a traditional tagine, focusing on concentrated flavors and quick preparation.
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