Tender lamb meatballs simmered in a fragrant, spiced stew with hearty lentils and a hint of sweetness from dried apricots. A unique and satisfying high-protein meal.
Zutaten
- 300g ground lamb
- 150g brown or green lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 400g canned chopped tomatoes
- 50g dried apricots, chopped
- 500ml vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- Salt and black pepper to taste
- Fresh parsley or cilantro, for garnish
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Anleitung
- 1.In a bowl, mix the ground lamb with half of the cumin, coriander, salt, and pepper. Form into small, bite-sized meatballs (about 12-15).
- 2.Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb meatballs and brown on all sides for 4-5 minutes. Remove the meatballs and set aside.
- 3.To the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic, the remaining spices (cumin, coriander, ginger, cinnamon) and cook for another minute until fragrant.
- 4.Stir in the rinsed lentils, canned tomatoes, and vegetable broth. Bring to a simmer, then reduce the heat to low, cover, and cook for 20 minutes, or until lentils are becoming tender.
- 5.Return the browned meatballs to the pot along with the chopped dried apricots. Stir gently, cover, and continue to simmer for another 10-15 minutes until the meatballs are cooked through and the stew has thickened.
- 6.Season with additional salt and pepper if needed. Serve hot, garnished with fresh parsley or cilantro.
Nährwertinformationen
Warum dieses Rezept
This recipe offers a fantastic dual-protein punch from lamb and lentils, promoting muscle maintenance and satiety. It is rich in dietary fiber for digestive health and packed with iron and essential minerals, making it a truly nutritious and balanced meal.
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