When the aroma of cumin, coriander, and cinnamon fills your kitchen, you know something special is simmering. This Moroccan-Spiced Lamb with Apricots and Quinoa is the kind of dish that transports you straight to the bustling souks of Marrakech, where sweet and savory mingle in every bite.

It’s a comforting yet vibrant meal — perfect for cozy dinners, entertaining friends, or meal-prepping for the week. The tender lamb pairs beautifully with the subtle sweetness of apricots, while quinoa soaks up every drop of the fragrant sauce.

Ingredients

• 500g lamb shoulder, cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, sliced
• 1 zucchini, diced
• 80g dried apricots, halved
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 500ml low-sodium vegetable broth
• 240g quinoa, rinsed
• Salt and black pepper to taste
• Fresh cilantro, chopped
• Juice of 1/2 lemon

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb cubes with salt and pepper, then brown them in batches. Remove and set aside.
2. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, cumin, coriander, and turmeric, and cook for 1 minute until fragrant.
3. While the lamb cooks, prepare the quinoa. In a separate saucepan, combine the rinsed quinoa with 480ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the water is absorbed.
4. Return the lamb to the pot along with the carrots, vegetable broth, and dried apricots. Bring to a simmer, then reduce heat, cover, and cook for 30 minutes.
5. Add the diced zucchini to the pot, and continue to simmer, uncovered, for another 10 minutes until the lamb is tender and the sauce has slightly thickened.
6. Stir in the lemon juice and fresh cilantro. Season to taste with more salt and pepper. Serve the lamb tagine immediately over the cooked quinoa.

Tips & Substitutions

• Make it vegetarian: Swap the lamb for chickpeas and sweet potatoes for a plant-based version.
• Adjust the sweetness: Use fewer apricots or add a squeeze more lemon juice if you prefer a tangier flavor.
• Batch-cook and freeze: This dish freezes beautifully—store portions for up to 3 months for quick weeknight dinners.

Nutrition

Calories: 2480 (entire recipe)

• Fat: 80g
• Carbohydrates: 240g
• Fiber: 40g
• Protein: 152g

This Moroccan-Spiced Lamb with Apricots and Quinoa is a dish that celebrates balance — sweet meets savory, comfort meets freshness. Try it tonight, and don’t forget to share your creation with friends and family. Happy cooking!