A fragrant and hearty one-pot dish featuring tender lamb stewed with sweet apricots and aromatic spices, served over fluffy quinoa for a complete, gluten-free meal.
Składniki
- 500g lean lamb leg or shoulder, cubed
- 200g quinoa
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cm piece of fresh ginger, grated
- 80g dried apricots, halved
- 400g canned chopped tomatoes
- 500ml gluten-free vegetable broth
- 1 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1/2 tsp ground cinnamon
- 1 handful fresh cilantro, chopped
- Salt and black pepper to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper and sear until browned on all sides. Remove the lamb and set aside.
- 2.Reduce heat to medium. Add the chopped onion and cook for 5 minutes until soft. Stir in the garlic, ginger, cumin, coriander, turmeric, and cinnamon, and cook for 1 minute until fragrant.
- 3.Return the lamb to the pot. Add the chopped tomatoes, vegetable broth, and dried apricots. Bring to a simmer, then reduce heat to low, cover, and cook for 35-40 minutes until the lamb is tender.
- 4.While the tagine simmers, cook the quinoa. Rinse 200g of quinoa, combine with 400ml of water in a saucepan, bring to a boil, then cover and simmer for 15 minutes until all water is absorbed.
- 5.Stir most of the chopped cilantro into the lamb tagine. Season with additional salt and pepper if needed. Serve the tagine over a bed of fluffy quinoa and garnish with the remaining cilantro.
Informacje odżywcze
Dlaczego ten przepis
This recipe is a powerhouse of balanced nutrition. Lean lamb provides high-quality protein, quinoa offers complex carbs and fiber, and apricots add natural sweetness and vitamins. The spices are rich in antioxidants, making this a truly wholesome dish.
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