Lamb Ragout with Quinoa

Ingredients:

• 500g Lamb Shoulder, cut into 1-inch cubes
• 1 tablespoon Olive Oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 Carrots, chopped
• 1 Red Bell Pepper, chopped
• 1 can (400g) Diced Tomatoes
• 2 cups Chicken Broth (can be replaced with vegetable broth for a deeper flavor)
• 1 tablespoon Fresh Thyme
• 1 tablespoon Fresh Rosemary
• 1 cup cooked Quinoa
• Salt and Pepper to taste

Instructions:

1. In a large pot over medium heat, heat the olive oil.
2. Add lamb cubes, season with salt and pepper, and cook until browned on all sides.
3. Remove the meat from the pot and set aside.
4. In the same pot, cook onion, garlic, carrots, and red bell pepper until softened.
5. Add the diced tomatoes, chicken broth, thyme, rosemary, and the cooked lamb. Bring to a simmer.
6. Cover the pot and let it simmer for about 1.5 hours until the lamb is tender.
7. While the ragout is simmering, prepare the quinoa as per package directions.
8. Once the lamb is tender, serve the ragout over a bed of quinoa.

Nutrition per serving (serves 4):

• Calories: 520
• Protein: 52g
• Fat: 20g
• Carbs: 20g

Plating:

Serve the ragout over a bed of fluffy quinoa in a deep dish. Garnish with a sprig of fresh rosemary atop. The colors of the vegetables mingling with the deep, rich sauce of the ragout should be visible, making for a hearty and enticing meal. The quinoa beneath should act as the platform for the ragout, with the ragout’s sauce slightly seeping into the quinoa. This creates a visually appealing and delicious pairing for this high-protein meal.