Ingredients

• 600g lamb shoulder, cut into 2-3 cm cubes
• 30ml olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cm piece of fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp sweet paprika
• 1/2 tsp ground cinnamon
• 2 medium carrots, sliced
• 100g dried apricots, halved
• 1 can (400g) chickpeas, rinsed and drained
• 500ml low-sodium vegetable broth
• 200g quinoa
• 400ml water
• Juice of 1/2 lemon
• 1 small bunch of fresh cilantro, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Pat the lamb cubes dry and season with salt and pepper. In a large pot or Dutch oven, heat 15ml of olive oil over medium-high heat. Brown the lamb in batches, then remove from the pot and set aside.
2. 2.Reduce the heat to medium, add the remaining 15ml of olive oil. Sauté the onion for 5-7 minutes until soft. Add the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
3. 3.Stir in the cumin, coriander, turmeric, paprika, and cinnamon. Cook for 30 seconds to release their aroma, stirring constantly.
4. 4.Return the browned lamb to the pot. Add the sliced carrots, halved apricots, rinsed chickpeas, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 60-75 minutes until the lamb is very tender.
5. 5.While the tagine simmers, rinse the quinoa thoroughly in a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa with 400ml of water. Bring to a boil, cover, reduce heat to the lowest setting, and simmer for 15 minutes until all water is absorbed.
6. 6.Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
7. 7.Once the tagine is ready, stir in the fresh cilantro and lemon juice. Adjust seasoning to taste with salt and pepper. Serve the lamb tagine hot over the fluffy quinoa.

Nutrition Information

Why this recipe