Moroccan Lamb & Sweet Potato Tagine

27. lis 2025.

Moroccan Lamb & Sweet Potato Tagine

A fragrant and hearty one-pan meal inspired by Moroccan flavors. Spiced lamb, tender sweet potatoes, and chickpeas simmered in a rich tomato and spice broth, served over fluffy quinoa.

There’s something magical about the way Moroccan spices transform a simple pot of ingredients into a feast for the senses. The warmth of cumin, coriander, and cinnamon fills the air as this tagine gently simmers, creating layers of rich aroma and flavor.

This Moroccan Lamb & Sweet Potato Tagine brings together tender lamb mince, sweet cubes of potato, hearty chickpeas, and a spiced tomato broth—all served over a bed of light, fluffy quinoa. It’s both comforting and exotic, perfect for cozy dinners or impressing guests with minimal effort.

Whether you’re exploring North African cuisine for the first time or simply looking for a nourishing one-pan meal, this dish is sure to become a favorite in your weekly rotation.

Ingredients

250g lean lamb mince
1 large sweet potato (about 300g), peeled and cubed
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil
400g can chopped tomatoes
400g can chickpeas, rinsed and drained
500ml vegetable stock (low sodium)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/4 tsp cinnamon
Salt and black pepper to taste
100g quinoa
Fresh coriander, chopped (for garnish)
1 tbsp lemon juice

Instructions

Rinse the quinoa under cold water. In a small saucepan, combine the quinoa with 200ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all the liquid is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add the garlic, cumin, coriander, and turmeric, and cook for 1 minute until fragrant.
Add the lamb mince to the pot. Break it up with a spoon and cook for 5–7 minutes until browned. Drain any excess fat.
Stir in the cubed sweet potato, chopped tomatoes, and vegetable stock. Season with salt and pepper. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it cook for 15–20 minutes, or until the sweet potato is tender when pierced with a fork.
Stir in the drained chickpeas and lemon juice. Cook for another 2–3 minutes to heat through. Taste and adjust seasoning if necessary.
To serve, spoon the fluffy quinoa into bowls and top with the hot lamb and sweet potato tagine. Garnish with fresh coriander.

Tips & Substitutions

Make it vegetarian: Swap the lamb for lentils or extra chickpeas for a hearty plant-based alternative.
Boost the spice: Add a pinch of chili flakes or harissa paste for extra heat and complexity.
Storage tip: This tagine tastes even better the next day—simply refrigerate and reheat gently on the stove.