Dinner · Moroccan · 20 min
Lamb and Apricot Stew with Quinoa
- Calories
- 996
- Protein
- 42g
- Carbs
- 83g
- Fat
- 56g
Ingredients
- 158.4 g lamb shoulder
- 0.9286 tbsp olive oil
- 74.5 g yellow onion
- 0.9333 clove garlic
- 0.25 tsp ground ginger
- 0.25 tsp ground cinnamon
- 0.25 tsp ground turmeric
- 0.45 tsp cumin seeds
- 1 pinch saffron threads
- 111.8 g canned diced tomatoes
- 111.8 ml vegetable broth
- 32.6 g dried apricots
- 0.2333 tsp salt
- 0.25 tsp black pepper
- 74.5 g quinoa
- 9.3 g slivered almonds
- 5.6 g fresh cilantro
Method
- 01Heat olive oil in a heavy pot over medium-high heat. Add lamb shoulder cubes and sear until evenly browned on all sides, about 5–7 minutes. Remove lamb and set aside.
- 02Add chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in garlic, ground ginger, ground cinnamon, ground turmeric, and ground cumin seeds; cook for 1 minute until fragrant.
- 03Return lamb to the pot. Add canned diced tomatoes with juice, low-sodium vegetable broth, steeped saffron water, and dried apricot halves.
- 04Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the lamb is fork-tender and reaches an internal temperature of at least 145°F (63°C), followed by a 3-minute rest. Season with salt and black pepper.
- 05While stew simmers, cook dry quinoa in water according to package instructions until tender and fluffed.
- 06Ladle stew over warm quinoa and garnish with blanched slivered almonds and chopped fresh cilantro.
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