A hearty and nutritious one-pan meal featuring earthy buckwheat, savory ground lamb, and vibrant pomegranate seeds. This gluten-free dish is packed with warm spices and fresh herbs for a uniquely satisfying and balanced dinner.
Zutaten
- 500g ground lamb
- 200g buckwheat groats
- 500ml low-sodium vegetable or chicken broth
- 200g fresh spinach
- 100g pomegranate seeds
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 30ml olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 handful fresh mint or parsley, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
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Anleitung
- 1.Heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- 2.Add the minced garlic, ground cumin, and ground coriander. Cook for another minute until fragrant.
- 3.Add the ground lamb to the skillet. Break it up with a spoon and cook until browned all over, about 5-7 minutes. Drain any excess fat if necessary.
- 4.Stir in the buckwheat groats, toasting them for a minute with the lamb and spices.
- 5.Pour in the broth, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the buckwheat is tender and has absorbed most of the liquid.
- 6.Remove from heat and stir in the fresh spinach, allowing it to wilt from the residual heat. Stir in the lemon juice.
- 7.Serve the skillet warm, garnished generously with fresh pomegranate seeds and chopped mint or parsley.
Nährwertinformationen
Warum dieses Rezept
This recipe is exceptionally nutritious, providing high-quality protein and iron from lamb, complex carbohydrates and fiber from buckwheat, and essential vitamins from spinach. Pomegranate adds a powerful antioxidant boost for a truly balanced, healthy meal.
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