Składniki

• 600g boneless lamb shoulder, cut into 3cm cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp turmeric
• 400g can diced tomatoes
• 500ml low-sodium vegetable broth
• 100g dried apricots, halved
• 400g can chickpeas, rinsed and drained
• 200g quinoa, rinsed
• Juice of 1/2 lemon
• Handful of fresh cilantro or parsley, chopped
• Salt and black pepper to taste

Instrukcje

1. 1.Pat the lamb cubes dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides, then set aside.
2. 2.Reduce heat to medium, add the chopped onion to the pot, and cook for 5-7 minutes until softened. Add the minced garlic and all the spices (cumin, coriander, cinnamon, ginger, turmeric) and cook for another minute until fragrant.
3. 3.Pour in the diced tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot. Return the seared lamb to the pot.
4. 4.Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 45-60 minutes, or until the lamb is tender.
5. 5.While the lamb simmers, cook the quinoa. In a separate saucepan, combine the rinsed quinoa with 400ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
6. 6.Stir the dried apricots and chickpeas into the lamb stew and cook for another 10 minutes, uncovered, to allow the sauce to thicken slightly.
7. 7.Remove the stew from the heat. Stir in the fresh lemon juice and chopped cilantro/parsley. Season with additional salt and pepper if needed.
8. 8.Serve the lamb tagine hot over a bed of fluffy quinoa.

Informacje odżywcze

Dlaczego ten przepis