Ingredients

• 500g lean lamb shoulder, cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large sweet potato (approx. 400g), cubed
• 100g dried apricots, halved
• 1 can (400g) chickpeas, rinsed
• 800ml low-sodium vegetable broth
• 2 tbsp olive oil
• 200g quinoa
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp turmeric
• 1/2 tsp cinnamon
• Juice of 1/2 lemon
• Fresh cilantro, for garnish
• Salt and black pepper to taste

Instructions

1. Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper, then brown on all sides. Remove the lamb and set it aside.
2. In the same pot, add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and all the spices (cumin, coriander, ginger, turmeric, cinnamon) and cook for 1 minute until fragrant.
3. Return the lamb to the pot. Add the sweet potato cubes, halved apricots, and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 25–30 minutes until the lamb is tender.
4. While the tagine simmers, combine 200g rinsed quinoa and 400ml water in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Once done, fluff with a fork.
5. Stir the rinsed chickpeas into the tagine during the last 5 minutes of cooking to heat them through. Adjust seasoning with salt and pepper if needed.
6. Remove the tagine from the heat and stir in the lemon juice. Serve hot over the cooked quinoa, garnished with fresh chopped cilantro.

Tips & Substitutions

• Make it vegetarian: Swap the lamb for hearty vegetables like eggplant or zucchini and add extra chickpeas.
• Boost the flavor: Toast the spices briefly before adding the broth to deepen their aroma.
• Storage tip: This tagine tastes even better the next day—store it in the fridge for up to 3 days or freeze for later.

Nutrition

Calories: 2450 (serves 4–6)

• Fat: 68g
• Carbohydrates: 336g
• Fiber: 56g
• Protein: 144g