Moroccan Spring Lamb Tagine with Smoked Quinoa

This aromatic, seasonal spring lamb tagine can be made in advance and reheated, the perfect family dish for a cosy evening in.

Difficulty:

Prep time: 30 minutes

Cook time: 1 to 2 hours

Serves: 12-14

Moroccan Spring Lamb Tagine with Smoked Quinoa Image 1

Moroccan Spring Lamb Tagine with Smoked Quinoa Image 2

Related Tags

Lamb Family Favourite

Ingredients

For the tagine...

4 tbsp olive oil
8 garlic cloves, peeled & crushed
4 onions, chopped
4 tsp grated, fresh ginger
1½ coriander seeds, crushed
3 tsp ground cinnamon
3 kg Darts Farm shoulder of Spring Lamb, boned, fat removed, cut into small cubes (speak to our Master Butchers for more info!)
2 tbsp tomato purée
2 kg ripe Tomato Stall tomatoes, chopped
4-5 tbsp Darts Farm honey

For the quinoa...

800g Hodmedod's smoked quinoa
4 tbsp chopped fresh mint or coriander

Method

Preheat the oven to 160C/Gas 2.
For the tagine, heat a large ovenproof casserole/heavy saucepan on a medium heat.
Add the olive oil, garlic, onions, ginger and spices, season with sea salt and freshly ground black pepper. Stir and cook on low heat for 10 minutes until the onions are soft.
Add the lamb, chopped tomatoes and honey in the saucepan, stir in well.
Bring to a simmer, place in the oven for 1½ hours, until the lamb is tender.
Remove the lid of the saucepan halfway through to let the liquid reduce and thicken.
Meanwhile, place your Hodmedod's smoked quinoa in a pan with water & bring to the boil. Turn down the heat to let it simmer for 15 minutes.
When the quinoa is cooked, cover with a cloth and stand.
Season the quinoa with sea salt and ground black pepper, then fluff it up with a fork and stir in the chopped herbs.
To serve, place the tagine on serving plates with the quinoa and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.