Lamb Quinoa Stew

chefs-mate chefs-mate 0 Comments
Servings: 4 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A hearty, aromatic stew blending tender lamb with roasted Mediterranean vegetables and fluffy quinoa.
Lamb Quinoa Stew recipe image
Lamb Quinoa Stew recipe image
Print Recipe

Lamb Quinoa Stew

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450
Dietary:
V Vegan

Description

This comforting Lamb Quinoa Stew is the ultimate weeknight dinner solution, offering a perfect balance of robust flavors and wholesome nutrition. Tender cubes of lamb shoulder are browned to perfection and simmered until fork-tender in a rich broth infused with warm spices like cinnamon, cumin, and ginger. The dish is studded with a colorful medley of roasted vegetables, including sweet butternut squash, earthy eggplant, and vibrant bell peppers, which add depth and texture. Quinoa absorbs the savory juices, transforming into a hearty, protein-packed base that makes this stew incredibly satisfying. It’s a warming, family-friendly meal that comes together in a single pot after a quick roast, making it ideal for chilly evenings when you crave something nourishing and delicious without spending hours in the kitchen.

Directions

  1. Preheat oven to 450 degrees F (232°C) and set oven racks in the middle and lower thirds of the oven.
  2. In a large bowl, toss plum tomatoes and eggplant with 1 tablespoon of olive oil, salt, and pepper.
  3. Arrange the tomato and eggplant mixture in a single layer on a large shallow baking pan.
  4. In another bowl, toss bell peppers, yellow onions, red onion, and carrots with 1 tablespoon of olive oil, salt, and pepper.
  5. Arrange the pepper and carrot mixture in a single layer on a second large shallow baking pan.
  6. Roast the vegetables in the middle and lower thirds of the oven, stirring occasionally and switching the pans halfway through, until golden brown and tender, about 20 minutes.
  7. While vegetables are roasting, pat the lamb dry and season generously with salt and pepper.
  8. Heat 1 tablespoon of olive oil in a large heavy kettle (about 8-quart capacity) over moderately high heat until hot but not smoking.
  9. Brown the lamb in 2 batches, transferring the cooked meat to a bowl with a slotted spoon as it finishes.
  10. Add the remaining tablespoon of olive oil to the kettle and cook the butternut squash, garlic, cinnamon sticks, cumin, ginger, and allspice over moderate heat, stirring for 2 minutes until fragrant.
  11. Return the browned lamb to the kettle and add the roasted vegetables and their juices, plus the chicken broth.
  12. Bring the stew to a boil, then reduce heat, cover, and simmer for 1 hour until the lamb is tender.
  13. Stir in the rinsed quinoa, uncover, and simmer, stirring occasionally, for 30 minutes or until the quinoa is tender and the liquid is mostly absorbed.
  14. Discard the cinnamon sticks. Add water if a thinner consistency is desired.
  15. Serve the stew hot, garnished with toasted almonds if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 22g34%
Saturated Fat 8g40%
Cholesterol 75mg25%
Sodium 650mg28%
Total Carbohydrate 25g9%
Dietary Fiber 4g16%
Sugars 6g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb stew, quinoa, mediterranean, butternut squash, eggplant, healthy dinner, warm spices, one pot meal, comfort food, roasted vegetables, family dinner, protein rich, gluten free, slow cooked, hearty, autumn recipes, winter stew, easy dinner, spiced lamb, vegetable stew
Recipe Card powered by WP Delicious