Składniki

• 500g lean lamb shoulder, cut into 2cm cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cm fresh ginger, grated
• 2 medium carrots, sliced
• 1 large zucchini, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 500ml low-sodium vegetable broth
• 80g dried apricots, halved
• 200g quinoa
• 400ml water
• Juice of 1/2 lemon
• Handful of fresh cilantro, chopped
• Salt and freshly ground black pepper to taste

Instrukcje

1. 1.Pat the lamb cubes dry and season with salt and pepper. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.
2. 2.Reduce heat to medium, add the remaining olive oil, and sauté the chopped onion for 5-7 minutes until softened. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. 3.Stir in the cumin, coriander, turmeric, and cinnamon, and cook for 30 seconds. Add the carrots and zucchini, stirring to coat with the spices.
4. 4.Return the lamb to the pot. Pour in the vegetable broth and add the dried apricots. Bring to a simmer, then reduce the heat to low, cover, and let it gently simmer for 40-45 minutes, or until the lamb is tender.
5. 5.While the tagine simmers, rinse the quinoa under cold water. In a separate saucepan, combine the quinoa and 400ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
6. 6.Once the lamb is tender, stir the lemon juice and most of the chopped cilantro into the tagine. Adjust seasoning with salt and pepper if needed.
7. 7.Fluff the cooked quinoa with a fork. Serve the lamb tagine over the quinoa, garnished with the remaining fresh cilantro.

Informacje odżywcze

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