Ingredients

• 600g lean lamb shoulder, cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 large zucchini, diced
• 100g dried apricots, halved
• 200g quinoa, rinsed
• 750ml vegetable broth
• 30ml olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• Salt and freshly ground black pepper to taste
• Juice of 1 lemon
• Handful of fresh cilantro, chopped

Instructions

1. 1.Pat the lamb cubes dry and season with salt and pepper. Heat 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 chopped onion to the pot, and cook until softened, about 5-7 minutes. Add the minced garlic and all the ground spices (cumin, coriander, cinnamon, ginger, turmeric) and cook for another minute until fragrant.
3. 3.Return the browned lamb to the pot. Add the diced carrots, halved apricots, and 500ml of the vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
4. 4.While the stew simmers, cook the quinoa. In a separate saucepan, combine the rinsed quinoa with the remaining 250ml of vegetable broth (or water) and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes or until the liquid is absorbed.
5. 5.Add the diced zucchini to the lamb stew and continue to simmer, covered, for another 10-15 minutes, or until the lamb is tender and the zucchini is cooked through.
6. 6.Stir the lemon juice and most of the chopped cilantro into the finished stew. Taste and adjust seasoning with more salt and pepper if needed.
7. 7.Serve the Moroccan lamb stew hot over the cooked quinoa, garnished with the remaining fresh cilantro.

Nutrition Information

Why this recipe