A fragrant and hearty one-pot stew featuring tender lamb, sweet apricots, and aromatic Moroccan spices, served over fluffy buckwheat for a complete, nutritious, and gluten-free meal.
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Sastojci
- 500g lean diced lamb (leg or shoulder, fat trimmed)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons olive oil
- 400g chopped tomatoes
- 250ml gluten-free vegetable broth
- 100g dried apricots, halved
- 200g buckwheat groats
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and freshly ground black pepper to taste
- Fresh cilantro for garnish
Dostupno za NutriPro članove.
Upute za pripremu
- 1.Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb with salt and pepper, then add to the pot and brown on all sides. Remove the lamb and set aside.
- 2.Add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion until softened, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- 3.Stir in the turmeric, cumin, coriander, and cinnamon, and cook for 30 seconds to toast the spices.
- 4.Return the lamb to the pot. Add the chopped tomatoes, vegetable broth, and halved apricots. Bring to a simmer, then reduce the heat to low, cover, and cook for 45-50 minutes, or until the lamb is tender.
- 5.While the tagine simmers, cook the buckwheat. Rinse the buckwheat groats, then combine with 400ml of water or broth in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the liquid is absorbed.
- 6.Fluff the cooked buckwheat with a fork. Serve the lamb tagine over the buckwheat, garnished with fresh cilantro.
Nutritivne informacije
Zašto baš ovaj recept
This recipe is a perfectly balanced, gluten-free meal. It provides high-quality protein from lean lamb for muscle support, complex carbs and fiber from buckwheat for sustained energy, and a wealth of vitamins and antioxidants from the spices and vegetables.
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