My mum would make this quinoa lamb stew. While you can use other types of meat in place of lamb, the lamb reminds me of my dad because he used to take care of sheep when he was a kid.
- 300 g quinoa
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 200 g lamb shoulder, diced
- 1 tsp dried oregano
- 100 g crumbled feta
- flat-leaf parsley, to serve
- boiled sliced potatoes, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soak 300 g quinoa in water for 2 hours, changing water at least once during that time. Drain and set aside.
Heat 2 tbsp olive oil in a heavy-based saucepan over hight heat. Add 1 chopped onion and 1 finely chopped garlic clove and cook, stirring, for 6 minutes or until onion is browned. Add 200 g diced lamb shoulder and 1 tsp dried oregano and season with salt and pepper. Cook for 3 minutes or until lamb is browned. Add quinoa and just enough water to cover, then bring to the boil. Reduce heat to medium and cook for 6 minutes or until quinoa is almost cooked. Add 100 g crumbled feta and cook, stirring, for 3 minutes or until combined.
Sprinkle with chopped flat-leaf parsley and serve quinoa atamalada with boiled sliced potatoes.
Photography Frances Andrijich
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