Ingredients

• 500g lean lamb leg or shoulder, cubed
• 30ml olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 1 medium zucchini, chopped
• 50g dried apricots, halved
• 200g quinoa, rinsed
• 500ml low-sodium vegetable broth or water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• Juice of 1/2 lemon
• Salt and black pepper to taste
• Fresh parsley or cilantro, for garnish

Instructions

1. First, cook the quinoa. In a small pot, combine the 200g rinsed quinoa with 400ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
2. While the quinoa cooks, heat the 30ml of olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper, then brown them in batches. Remove the lamb and set it aside.
3. In the same pot, reduce the heat to medium and add the chopped onion. Sauté for 5–7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the cumin, coriander, turmeric, ginger, and cinnamon. Cook for 30 seconds to toast the spices.
5. Return the browned lamb to the pot. Add the sliced carrots, chopped zucchini, halved apricots, and the 500ml of vegetable broth. Stir everything together and bring to a simmer.
6. Reduce the heat to low, cover the pot, and let it gently simmer for 30 minutes, or until the lamb is tender and the sauce has thickened slightly.
7. Stir in the fresh lemon juice and season with additional salt and pepper if needed.
8. Serve the lamb tagine hot over the fluffy quinoa, garnished with fresh chopped parsley or cilantro.

Tips & Substitutions

• Make it vegetarian: Substitute lamb with chickpeas or lentils for a plant-based version that still delivers rich flavor.
• Boost the sweetness: Add a handful of chopped dates or raisins if you prefer a slightly sweeter profile.
• Spice it up: A pinch of chili flakes or harissa paste can add gentle heat without overpowering the dish.

Nutrition

This recipe yields approximately 2180 calories in total. Per serving (assuming four portions):

• Fat: 105g
• Carbohydrates: 190g
• Fiber: 29g
• Protein: 153g

Related Recipe

With its golden hues and intoxicating aroma, this spiced lamb tagine makes a stunning centerpiece for any meal. Give it a try, share it with friends, and let its vibrant flavors transport you to a Moroccan evening right at home.