Moroccan Lamb with Apricots and Spiced Quinoa
27 Eki 2025
Moroccan Lamb with Apricots and Spiced Quinoa
A fragrant and hearty one-pot dish featuring tender lamb and sweet apricots, slow-cooked in aromatic spices. Served with fluffy, nutrient-rich quinoa for a complete and satisfying dairy-free meal.
This Moroccan-inspired lamb dish captures the essence of North African comfort food — bold spices, gentle sweetness, and slow-cooked tenderness. The pairing of lean lamb with dried apricots creates a beautiful balance of savory and sweet notes that truly sing in every bite.
Served over fluffy spiced quinoa, this recipe is both wholesome and satisfying, offering a dairy-free, high-protein meal that’s perfect for cozy dinners or impressive weekend cooking. Let’s dive into how to make this aromatic masterpiece!
Ingredients
- 300g lean lamb leg, cubed
- 15ml olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 50g dried apricots, halved
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1 small cinnamon stick
- 400ml low-sodium vegetable broth
- 120g quinoa
- 240ml water
- Juice of 1/2 lemon
- Fresh cilantro for garnish
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper, then sear on all sides until browned. Remove the lamb and set aside.
- In the same pot, sauté the chopped onion for 3–4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Stir in the ground cumin, coriander, turmeric, and ginger. Cook for 30 seconds until the spices are aromatic.
- Return the lamb to the pot along with the sliced carrots, dried apricots, cinnamon stick, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 30–35 minutes, or until the lamb is tender.
- While the lamb simmers, rinse the quinoa under cold water. In a small saucepan, combine the quinoa and 240ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed.
- Fluff the cooked quinoa with a fork and stir in the lemon juice and a pinch of salt.
- To serve, spoon the spiced quinoa into two bowls and top with the lamb tagine. Garnish with fresh chopped cilantro.
Tips & Substitutions
- Make it vegetarian: Swap the lamb for chickpeas or lentils and reduce the cooking time.
- Adjust the sweetness: Use fewer apricots or add a squeeze of lemon for a tangier balance.
- Boost the aroma: Add a pinch of saffron or a few crushed cardamom pods for extra depth.
Nutrition
Calories: 1160
- Fat: 41g
- Carbohydrates: 115g
- Fiber: 13g
- Protein: 81g
Related Recipe
See the original recipe: "Moroccan Lamb with Apricots and Spiced Quinoa"This Moroccan Lamb with Apricots and Spiced Quinoa brings together warmth, texture, and rich flavor in every bite. Whether you’re cooking for family or hosting friends, it’s a dish that’s sure to impress. Try it tonight and share your delicious results with others who love global flavors!
