Składniki

• 500g lamb shoulder, cubed
• 200g quinoa
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 1 large zucchini, cubed
• 400g can chickpeas, drained and rinsed
• 80g dried apricots, halved
• 400g can chopped tomatoes
• 250ml gluten-free vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 handful fresh parsley, chopped
• 1 handful fresh cilantro, chopped
• 1 lemon, for juice and zest
• Salt and black pepper to taste

Instrukcje

1. 1.Pat the lamb cubes dry and season generously with salt and pepper. Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches until golden, then set aside.
2. 2.Reduce heat to medium, add the remaining 1 tbsp of olive oil, and sauté the chopped onion for 5-7 minutes until soft and translucent. Add the minced garlic, cumin, coriander, turmeric, cinnamon, and ginger, cooking for 1 minute more until fragrant.
3. 3.Return the browned lamb to the pot. Stir in the chopped tomatoes, vegetable broth, sliced carrots, and halved apricots. Bring to a simmer, then reduce heat to low, cover, and let it gently cook for 60 minutes until the lamb is tender.
4. 4.While the tagine simmers, cook the quinoa according to package directions. Once cooked, fluff it with a fork and stir in half of the chopped parsley, half of the cilantro, and the zest of one lemon.
5. 5.For the final 15 minutes of cooking time, add the cubed zucchini and the drained chickpeas to the tagine. Stir to combine and continue to simmer, covered, until the zucchini is tender-crisp.
6. 6.Remove the tagine from the heat. Squeeze in the juice of half a lemon and season to taste with more salt and pepper if needed. Serve the hot tagine over the herbed quinoa, garnished with the remaining fresh parsley and cilantro.

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