Few dishes capture the spirit of Moroccan cuisine quite like a slow-simmered tagine. The combination of tender lamb, sun-dried apricots, and aromatic spices creates a meal that feels both exotic and comforting. It's the kind of dish that brings people together around the table, filling the room with the scent of cinnamon, cumin, and coriander.

Paired with nutty, perfectly cooked quinoa instead of the traditional couscous, this recipe offers a lighter, gluten-free twist without sacrificing any of the depth or warmth of the original. Whether for a special dinner or a cozy weekend meal, this lamb tagine is guaranteed to impress.

Ingredients

• 600g diced lamb shoulder
• 200g quinoa, rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp turmeric powder
• 500ml vegetable stock, low-sodium
• 100g dried apricots, halved
• Juice of 1/2 lemon
• Handful of fresh cilantro, chopped
• Salt and black pepper to taste

Instructions

1. Pat the lamb dry and season with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the lamb in batches and set aside.
2. Reduce heat to medium, add the chopped onion to the pot, and sauté for 5–7 minutes until softened. Add the minced garlic, cumin, coriander, cinnamon, and turmeric. Cook for 1 minute until fragrant.
3. Return the lamb to the pot. Add the vegetable stock and dried apricots. Bring to a simmer, then reduce heat to low, cover, and cook for 30–35 minutes, or until the lamb is tender.
4. While the tagine simmers, cook the quinoa. In a separate saucepan, combine the rinsed quinoa with 400ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
5. Once the lamb is tender, stir in the lemon juice and most of the fresh cilantro. Season the tagine with more salt and pepper if needed.
6. Fluff the cooked quinoa with a fork. Serve the lamb tagine hot over a bed of quinoa, garnished with the remaining cilantro.

Tips & Substitutions

• Make it vegetarian: Swap lamb for chickpeas or lentils and add extra vegetables like carrots or zucchini.
• Boost richness: Stir in a spoonful of tomato paste or chopped preserved lemon for deeper flavor.
• Storage tip: The tagine tastes even better the next day — store in an airtight container and reheat gently before serving.

Nutrition

Calories: 1980 kcal (serves 4)

• Fat: 84g
• Carbohydrates: 195g
• Fiber: 29g
• Protein: 152g

This Moroccan-inspired tagine is a delightful journey through spice and texture — a perfect balance of sweet, savory, and aromatic. Give it a try this week and share your delicious creation with friends or family. Bon appétit!