Składniki

• 600g lean lamb leg or shoulder, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large carrots, sliced
• 1 large zucchini, diced
• 80g dried apricots, halved
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 500ml low-sodium vegetable broth or water
• 200g quinoa
• 400ml water
• Juice of 1/2 lemon
• Salt and freshly ground black pepper to taste

Instrukcje

1. 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Pat the lamb cubes dry, season with salt and pepper, and brown them in batches. Remove and set aside.
2. 2.Reduce heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. 3.Stir in the turmeric, cumin, coriander, cinnamon, and ginger. Cook for 1 minute to toast the spices.
4. 4.Return the browned lamb to the pot. Add the sliced carrots, dried apricots, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 50 minutes, stirring occasionally.
5. 5.While the tagine cooks, rinse the quinoa thoroughly. In a separate saucepan, combine the rinsed quinoa and 400ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Let it stand, covered, for 5 minutes before fluffing with a fork.
6. 6.Add the diced zucchini to the tagine and continue to simmer, covered, for the final 10 minutes of cooking, until the lamb is tender and the zucchini is cooked through.
7. 7.Stir the lemon juice into the finished tagine. Taste and adjust seasoning with salt and pepper as needed.
8. 8.Serve the lamb and apricot tagine over the bed of fluffy quinoa. Garnish with fresh parsley or cilantro if desired.

Informacje odżywcze

Dlaczego ten przepis