A fragrant and tender lamb tagine, slow-cooked with sweet apricots and aromatic spices, served over fluffy quinoa for a complete and wholesome meal.
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Malzemeler
- 600g lean lamb shoulder, cubed
- 200g quinoa
- 100g dried apricots, halved
- 1 large onion, chopped
- 3 cloves garlic, minced
- 30ml olive oil
- 500ml vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp ground cinnamon
- Juice of 1/2 lemon
- Fresh cilantro, chopped
- Salt and black pepper to taste
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Talimatlar
- 1.Season the lamb cubes with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches and set aside.
- 2.Reduce heat to medium, add the chopped onion to the pot, and cook until softened, about 5 minutes. Add the minced garlic, cumin, coriander, turmeric, and cinnamon, cooking for another minute until fragrant.
- 3.Return the lamb to the pot. Add the vegetable broth and dried apricots. Bring to a simmer, then reduce the heat to low, cover, and let it cook gently for 60-70 minutes, until the lamb is tender.
- 4.While the tagine simmers, rinse the quinoa. In a saucepan, combine the quinoa with 400ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until all liquid is absorbed. Fluff with a fork.
- 5.Once the lamb is tender, stir in the fresh cilantro and lemon juice. Adjust seasoning with salt and pepper if needed.
- 6.Serve the lamb tagine hot over the fluffy quinoa.
Besin Bilgileri
Bu tarifi neden seçmelisin
This dish is a powerhouse of nutrition, offering high-quality protein and iron from lamb for muscle repair and energy. Quinoa provides complex carbs and fiber for digestive health, while apricots add natural sweetness, vitamins, and minerals for a balanced meal.
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