A fragrant and hearty gluten-free tagine featuring tender lamb, sweet apricots, and warm spices, served over a bed of fluffy quinoa. A perfectly balanced and flavourful one-pot meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 600g lean lamb leg, cubed
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 600ml low-sodium vegetable stock
- 100g dried apricots, halved
- 250g quinoa
- 500ml water
- Juice of 1/2 lemon
- 30g fresh cilantro, chopped
- 30g slivered almonds, toasted
- Salt and black pepper to taste
Instructions
- 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.Reduce heat to medium. Add the chopped onions and cook until softened, about 5-7 minutes. Add the garlic, ginger, cumin, coriander, turmeric, and cinnamon, cooking for 1 minute until fragrant.
- 3.Return the lamb to the pot. Pour in the stock, add the apricots, and bring to a simmer. Reduce heat to low, cover, and cook for 35-40 minutes, until the lamb is tender.
- 4.Meanwhile, rinse the quinoa. In a separate saucepan, combine quinoa and 500ml water. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
- 5.Stir the lemon juice and half of the fresh cilantro into the finished tagine. Adjust seasoning with salt and pepper if needed.
- 6.Serve the tagine over the fluffy quinoa, garnished with the remaining cilantro and toasted slivered almonds.
Nutrition Information
Why this recipe
This recipe is rich in high-quality protein from lamb and quinoa, supporting muscle health. It's packed with fiber for digestive wellness and antioxidants from spices and apricots, creating a nutritious and deeply satisfying meal.
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