Moroccan-Spiced Lamb and Vegetable Tagine with Quinoa

Ingredients

• 1 lb lamb stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup vegetable broth
• 1 medium sweet potato, peeled and diced
• 1 cup chopped carrots
• 1/2 cup chopped dried apricots
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• 1 cup quinoa, cooked according to package directions

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb with salt and pepper and brown on all sides. Remove the lamb and set aside.
2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, until fragrant.
4. Return the lamb to the pot. Add diced tomatoes, vegetable broth, sweet potato, carrots, and dried apricots. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the lamb is tender.
6. Stir in fresh cilantro and season with salt and pepper to taste.
7. Serve the tagine over cooked quinoa.