Ingredients

• 400g lean lamb mince
• 200g quinoa
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 400g can chopped tomatoes
• 60g dried apricots, chopped
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 150ml water or vegetable stock
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. 1.Rinse the quinoa under cold water. In a medium pot, combine the quinoa with 400ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork.
2. 2.While the quinoa cooks, combine the lamb mince in a bowl with half of the cumin, coriander, and paprika. Season with salt and pepper. Mix well and form into 16-20 small meatballs.
3. 3.Heat the olive oil in a large, deep frying pan over medium-high heat. Add the meatballs and brown them on all sides. Remove the meatballs and set aside.
4. 4.Reduce the heat to medium, add the chopped onion to the same pan and sauté for 5 minutes until soft. Add the minced garlic and the remaining spices (cumin, coriander, paprika, turmeric, cinnamon) and cook for 1 minute until fragrant.
5. 5.Stir in the chopped tomatoes, chopped apricots, and water or stock. Bring the sauce to a simmer and season with salt and pepper.
6. 6.Return the browned meatballs to the pan, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 10-12 minutes, until the meatballs are cooked through and the sauce has thickened.
7. 7.To serve, spoon the fluffy quinoa into bowls and top with the lamb meatballs and apricot-tomato sauce. Garnish generously with fresh parsley.

Nutrition Information

Why this recipe