Moroccan-Spiced Lamb with Apricots and Quinoa
A fragrant and hearty one-pot meal featuring tender lamb, sweet apricots, and warm spices, served over fluffy quinoa. A nutritious and flavorful dish inspired by North African cuisine that is naturally soy-free.
2450 calories
$7 per serving
$75 min
4 servings
soy-free, any cuisine
Ingredients
- 600g boneless lamb shoulder, cut into 3cm cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp turmeric
- 400g can diced tomatoes
- 500ml low-sodium vegetable broth
- 100g dried apricots, halved
- 400g can chickpeas, rinsed and drained
- 200g quinoa, rinsed
- Juice of 1/2 lemon
- Handful of fresh cilantro or parsley, chopped
- 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. Sear the lamb in batches until browned on all sides, then set aside.
- 2.Reduce heat to medium, add the chopped onion to the pot, and cook for 5-7 minutes until softened. Add the minced garlic and all the spices (cumin, coriander, cinnamon, ginger, turmeric) and cook for another minute until fragrant.
- 3.Pour in the diced tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot. Return the seared lamb to the pot.
- 4.Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 45-60 minutes, or until the lamb is tender.
- 5.While the lamb simmers, cook the quinoa. In a separate saucepan, combine the rinsed quinoa with 400ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.
- 6.Stir the dried apricots and chickpeas into the lamb stew and cook for another 10 minutes, uncovered, to allow the sauce to thicken slightly.
- 7.Remove the stew from the heat. Stir in the fresh lemon juice and chopped cilantro/parsley. Season with additional salt and pepper if needed.
- 8.Serve the lamb tagine hot over a bed of fluffy quinoa.
Nutrition Information
95g
fat
250g
carbs
55g
fiber
145g
protein
Why this recipe
This recipe is a powerhouse of balanced nutrition, offering high-quality protein from lamb for muscle repair and iron for energy. Quinoa provides complex carbs and fiber, aiding digestion and sustaining energy levels, while apricots offer essential vitamins.