Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free |
- Marinade
- 3 garlic cloves
- 2cm piece of ginger
- 1 small brown onion
- ½ cup coriander leaves
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon cinnamon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sea salt flakes
- Pinch of cracked pepper
- 1 kg lamb shoulder, deboned, cubed and trimmed of fat
- 2 cups chicken stock
- Juice of 1 lemon
- 300g butternut pumpkin, cut into cubes
- 1 cup quinoa, rinsed
- 2 cups water
- Coriander leaves to serve
Conventional Method
- Combine all marinade ingredients in a food processor and blitz to form a paste. Combine the lamb and marinade in a bowl and let the meat marinate for at least 3 hours or overnight.
- Preheat a fan forced oven to 180C.
- Heat a heavy based pot over medium to high heat. Drizzle a little olive oil in the pot then sear the lamb for 5 minutes until browned all over.
- Pour in the chicken stock and lemon juice, cover the pot and place in the oven for 2 hrs.
- Remove the pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
- In the meantime cook the quinoa by adding it to a saucepan with with water. Place lid on and simmer over low heat for 10 minutes. Remove from heat and cool with lid on.
- Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.
Thermomix Method
- Combine all marinade ingredients in Thermomix bowl and mix 10 sec/speed 6.
- Combine the lamb and marinade in a bowl and let the meat marinade for at least 3 hours or overnight.
- Preheat the oven to 180C.
- Heat a heavy based casserole pot over medium to high heat. Drizzle a little olive oil in the pot then add lamb and marinade and stir occasionally for 5 minutes or so until lamb is browned.
- Add the chicken stock and lemon juice, place the lid on the pot and place in the oven for 2hrs.
- Remove pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
- In the meantime prepare the quinoa by rinsing under water to remove grittiness. Place water,salt and quinoa in mixing bowl and cook 15 min/100C/speed 2. Rest for 5 min then fluff with fork.
- Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa
Recipe by Helen Tzouganatos at https://helentzouganatos.com/moroccan-lamb-tagine-with-pumpkin-quinoa-gluten-free-recipe/
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