RecipeRX

Moroccan Spiced Lamb & Apricot Tagine with Quinoa

Moroccan Spiced Lamb & Apricot Tagine with Quinoa is built to be delicious and practical while aligning with healthy eating principles. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Celiac Disease
Prep
15m
Cook
60m
Total
75m
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Ingredients

  • 250 g Lamb shoulder
  • 1 cup Quinoa
  • 1/2 cup Dried apricots
  • 1 medium Onion
  • 2 cloves Garlic
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1/2 tsp Turmeric
  • 1 tsp Ginger
  • 1/2 tsp Cinnamon
  • 1 cup Chicken broth
  • 2 tbsp Olive oil
  • to taste Salt
  • to taste Black pepper
  • 1/4 cup Fresh cilantro
  • 1/4 cup Almonds, slivered

Instructions

  1. Rinse quinoa and cook according to package directions.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown lamb cubes on all sides.
  3. Add onion and garlic; cook until softened, about 5 minutes.
  4. Stir in cumin, coriander, turmeric, ginger, and cinnamon. Cook for 1 minute more.
  5. Add chicken broth, apricots, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes, or until lamb is very tender.
  6. Stir in cooked quinoa. Garnish with fresh cilantro and toasted almonds before serving.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX