Moroccan-Spiced Lamb and Apricot Tagine with Quinoa
A fragrant and hearty one-pot meal inspired by Moroccan flavors. Tender lamb, sweet apricots, and warm spices are slow-cooked and served over fluffy quinoa for a complete and satisfying, naturally nut-free dish.
2150 Kalorien
$8 pro Portion
$45 Min.
4 Portionen
nut-free, any cuisine
Zutaten
- 500g lamb shoulder, cubed
- 200g quinoa
- 100g dried apricots, halved
- 1 large onion, chopped
- 3 cloves garlic, minced
- 30ml olive oil
- 500ml vegetable or lamb broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- Juice of 1/2 lemon
- Handful of fresh parsley, chopped
- Salt and black pepper to taste
Nur für NutriPro-Mitglieder verfügbar.
Anleitung
- 1.Pat the lamb cubes dry and season generously with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb on all sides, then remove from the pot and set aside.
- 2.Add the chopped onion to the same pot and sauté for 5-7 minutes until softened and lightly golden. Add the minced garlic, cumin, coriander, turmeric, and cinnamon, and cook for one more minute until fragrant.
- 3.Return the browned lamb to the pot. Add the broth, dried apricots, and a pinch of salt. Bring to a simmer, then reduce the heat to low, cover, and let it gently cook for 30 minutes, or until the lamb is tender.
- 4.While the tagine simmers, cook the quinoa. Rinse the quinoa under cold water. In a separate saucepan, combine the 200g of quinoa with 400ml of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
- 5.Once the lamb is tender, stir the lemon juice into the tagine. Taste and adjust the seasoning with more salt and pepper if needed.
- 6.Serve the fluffy quinoa in bowls, topped with the lamb and apricot tagine. Garnish with fresh chopped parsley before serving.
Nährwertinformationen
85g
fat
190g
carbs
35g
fiber
145g
protein
Warum dieses Rezept
This dish is a powerhouse of balanced nutrition. Lamb provides high-quality protein and iron, while apricots offer fiber and vitamins. Quinoa is a complete protein and complex carbohydrate, ensuring sustained energy without blood sugar spikes.