A fragrant, slow-cooked lamb stew inspired by Moroccan cuisine, featuring tender lamb, sweet apricots, and crunchy almonds, served over nutty, gluten-free buckwheat for a complete meal.
Malzemeler
- 500g lamb shoulder, cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 100g dried apricots, halved
- 50g blanched almonds
- 400g can of chopped tomatoes
- 250ml vegetable broth
- 200g buckwheat groats
- 1 handful fresh parsley or cilantro, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
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Talimatlar
- 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper, and brown them in batches. Remove and set aside.
- 2.Reduce heat to medium, add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic, turmeric, cumin, ginger, and cinnamon, and cook for another minute until fragrant.
- 3.Return the lamb to the pot. Stir in the chopped tomatoes, vegetable broth, and halved apricots. Bring to a simmer, then reduce heat to low, cover, and cook for 45-50 minutes, until the lamb is tender.
- 4.While the tagine simmers, cook the buckwheat. Rinse the groats, then combine with 400ml of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed.
- 5.Stir the blanched almonds into the tagine during the last 5 minutes of cooking.
- 6.Once cooked, fluff the buckwheat with a fork and stir in the chopped fresh parsley and lemon juice.
- 7.Serve the lamb tagine hot over the bed of herbed buckwheat.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is rich in high-quality protein from lamb for muscle support and provides sustained energy from buckwheat, a gluten-free complex carb. The combination of fruit and spices offers antioxidants and fiber, making it a truly balanced and nutritious dish.
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