Few dishes bring warmth and comfort to the table quite like a Moroccan tagine. This version, featuring lean ground lamb and sweet apricots, blends savory depth with gentle sweetness, creating a balance that’s both indulgent and wholesome.

Served over fluffy quinoa instead of traditional couscous, it becomes a heartier, protein-rich meal that’s also soy-free and wonderfully nourishing. The fragrant spices—cumin, coriander, cinnamon, and turmeric—infuse every bite with North African flair.

Whether you’re cooking for family or hosting a cozy dinner, this tagine offers richness and aroma that make any meal feel special.

Ingredients

• 500g lean lamb mince
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 30ml olive oil
• 200g quinoa
• 400g canned chopped tomatoes
• 250ml vegetable stock (soy-free)
• 80g dried apricots, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp ground cinnamon
• Juice of 1 lemon
• Handful of fresh mint or coriander, for garnish
• Salt and black pepper to taste

Instructions

1. Rinse the 200g of quinoa thoroughly. In a medium saucepan, combine the quinoa with 400ml of water, bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until the water is absorbed and the quinoa is cooked. Set aside.
2. While the quinoa cooks, heat 30ml of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5–7 minutes until softened and translucent.
3. Add the minced garlic and all the spices (cumin, coriander, turmeric, cinnamon). Stir continuously for one minute until fragrant.
4. Increase the heat slightly, add the 500g of lean lamb mince, and cook until browned, breaking it up with a spoon.
5. Pour in the 400g of chopped tomatoes and 250ml of vegetable stock. Add the chopped dried apricots and season with salt and pepper.
6. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20 minutes, allowing the flavors to meld together.
7. Once cooked, stir the fresh lemon juice into the lamb tagine. Fluff the cooked quinoa with a fork.
8. To serve, spoon the quinoa into bowls and top with the lamb and apricot tagine. Garnish with fresh mint or coriander.

Tips & Substitutions

• Make it vegetarian: Substitute the lamb with lentils or chickpeas and use vegetable stock for a hearty vegan option.
• Adjust sweetness: For a less sweet profile, reduce apricots or add a few chopped olives for contrast.
• Batch-friendly: This dish freezes beautifully—store in portions and reheat gently for quick weeknight dinners.

Nutrition

Total Calories (approx.): 2340 kcal

• Fat: 85g
• Carbohydrates: 220g
• Fiber: 42g
• Protein: 125g