Moroccan-Spiced Lamb with Apricots and Quinoa
A fragrant and hearty one-pot meal inspired by Moroccan flavors. Tender lamb and sweet apricots are slow-cooked in a blend of warm spices, served over fluffy quinoa for a complete and satisfying dish.
2480 calorieën
$7 per portie
$50 min
4 porties
dairy-free, any cuisine
Ingrediënten
- 500g lamb shoulder, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 zucchini, diced
- 80g dried apricots, halved
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cinnamon
- 500ml low-sodium vegetable broth
- 240g quinoa, rinsed
- Salt and black pepper to taste
- Fresh cilantro, chopped
- Juice of 1/2 lemon
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb cubes with salt and pepper, then brown them in batches. Remove and set aside.
- 2.In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, cumin, coriander, and turmeric, and cook for 1 minute until fragrant.
- 3.While the lamb cooks, prepare the quinoa. In a separate saucepan, combine the rinsed quinoa with 480ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed.
- 4.Return the lamb to the pot along with the carrots, vegetable broth, and dried apricots. Bring to a simmer, then reduce heat, cover, and cook for 30 minutes.
- 5.Add the diced zucchini to the pot, and continue to simmer, uncovered, for another 10 minutes until the lamb is tender and the sauce has slightly thickened.
- 6.Stir in the lemon juice and fresh cilantro. Season to taste with more salt and pepper. Serve the lamb tagine immediately over the cooked quinoa.
Voedingsinformatie
80g
fat
240g
carbs
40g
fiber
152g
protein
Waarom dit recept
This recipe offers a balanced meal rich in high-quality protein from lamb and fiber from quinoa and vegetables. The warm spices like turmeric and ginger provide anti-inflammatory benefits, creating a nutritious and flavorful dish without any dairy.