Hearty Lamb and Apricot Tagine with Quinoa
A warm, aromatic, and nutrient-dense Moroccan-inspired stew, perfect for supporting a healthy pregnancy. Tender lamb, sweet apricots, and chickpeas are simmered in fragrant spices and served over fluffy quinoa.
1670 calories
$9 per serving
$45 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 300g diced lamb shoulder
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 400ml low-sodium vegetable broth
- 80g dried apricots, halved
- 200g canned chickpeas, rinsed and drained
- 150g quinoa
- 300ml water
- Fresh cilantro or parsley, for garnish
- Salt and black pepper to taste
Instructions
- 1.Pat the lamb dry and season with salt and pepper. Heat olive oil in a Dutch oven or large pot over medium-high heat. Brown the lamb on all sides, then remove from the pot and set aside.
- 2.Reduce heat to medium. Add the chopped onion and sauté for 5-7 minutes until softened. Add the minced garlic, ground ginger, cumin, turmeric, and cinnamon, and cook for 1 minute until fragrant.
- 3.Return the lamb to the pot. Pour in the vegetable broth and add the dried apricots. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes until the lamb is tender.
- 4.While the tagine simmers, rinse the quinoa under cold water. In a separate saucepan, combine the rinsed quinoa and 300ml of water. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes until all the water is absorbed.
- 5.Stir the rinsed chickpeas into the lamb tagine and allow it to heat through for the final 5 minutes of cooking. Adjust seasoning with salt and pepper if needed.
- 6.Fluff the cooked quinoa with a fork. To serve, spoon the quinoa into bowls and top with the lamb and apricot tagine. Garnish with fresh cilantro or parsley.
Nutrition Information
64g
fat
165g
carbs
33g
fiber
111g
protein
Why this recipe
This recipe is rich in iron from lamb to help prevent anemia and provides high-quality protein for fetal development. Quinoa and chickpeas offer essential folate, fiber for digestive health, and complex carbohydrates for sustained energy, making it a perfectly balanced meal.
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