There’s something magical about the way Moroccan spices fill your kitchen—the earthy warmth of cumin, the gentle sweetness of cinnamon, and the golden hue of turmeric. This tagine brings all of that comfort to your table in a wholesome, modern way.

By pairing juicy lamb with dried apricots and a base of fluffy quinoa, this recipe achieves a perfect balance of savory, sweet, and nutty. It’s a dish that feels both exotic and familiar, making it ideal for cozy dinners or special gatherings.

Let’s take a little culinary journey to North Africa and make this beautifully aromatic tagine together.

Ingredients

• 300g lean lamb leg, cubed
• 100g quinoa
• 1 large onion, chopped
• 2 cloves garlic, minced
• 50g dried apricots, halved
• 200g canned chopped tomatoes
• 300ml vegetable stock
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• Juice of 1/2 lemon
• Handful of fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a small pot, combine the quinoa with 200ml of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
2. While the quinoa cooks, heat olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper and brown them on all sides. Remove the lamb and set it aside.
3. In the same pot, add the chopped onion and cook for 5–7 minutes until soft and translucent. Add the minced garlic, cumin, coriander, turmeric, and cinnamon, and cook for one minute more until fragrant.
4. Return the browned lamb to the pot. Stir in the chopped tomatoes, vegetable stock, and dried apricots. Bring the mixture to a simmer.
5. Reduce the heat to low, cover the pot, and let the tagine gently simmer for 25–30 minutes, until the lamb is tender and the sauce has thickened slightly.
6. Stir in the fresh parsley and lemon juice. Season with additional salt and pepper if needed.
7. To serve, spoon the fluffy quinoa into bowls and top with the lamb and apricot tagine.

Tips & Substitutions

• Make it vegetarian: Replace lamb with hearty chickpeas or roasted eggplant for a plant-based twist.
• Adjust the sweetness: If you prefer less sweetness, use fewer apricots or balance with a splash of balsamic vinegar.
• Batch cook friendly: This tagine tastes even better the next day—store it in the fridge for up to 3 days or freeze for later.

Nutrition

Approximate per serving:

• Calories: 1220
• Fat: 60g
• Carbohydrates: 91g
• Fiber: 14g
• Protein: 74g