Spiced Lamb and Buckwheat Skillet with Pomegranate
A hearty and nutritious one-pan meal featuring earthy buckwheat, savory ground lamb, and vibrant pomegranate seeds. This gluten-free dish is packed with warm spices and fresh herbs for a uniquely satisfying and balanced dinner.
2180 calories
$4 per serving
$40 min
4 servings
gluten-free, any cuisine
Ingredients
- 500g ground lamb
- 200g buckwheat groats
- 500ml low-sodium vegetable or chicken broth
- 200g fresh spinach
- 100g pomegranate seeds
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 30ml olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 handful fresh mint or parsley, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
- 2.Add the minced garlic, ground cumin, and ground coriander. Cook for another minute until fragrant.
- 3.Add the ground lamb to the skillet. Break it up with a spoon and cook until browned all over, about 5-7 minutes. Drain any excess fat if necessary.
- 4.Stir in the buckwheat groats, toasting them for a minute with the lamb and spices.
- 5.Pour in the broth, season with salt and pepper, and bring to a boil. Reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the buckwheat is tender and has absorbed most of the liquid.
- 6.Remove from heat and stir in the fresh spinach, allowing it to wilt from the residual heat. Stir in the lemon juice.
- 7.Serve the skillet warm, garnished generously with fresh pomegranate seeds and chopped mint or parsley.
Nutrition Information
29g
fat
40g
carbs
7g
fiber
31g
protein
Why this recipe
This recipe is exceptionally nutritious, providing high-quality protein and iron from lamb, complex carbohydrates and fiber from buckwheat, and essential vitamins from spinach. Pomegranate adds a powerful antioxidant boost for a truly balanced, healthy meal.