Lamb is a staple in our household, we are Greek after all. Lamb shoulder is my favourite cut for slow cooking because I find it tastier and softer than leg. The delicate aromas from this Moroccan tagine waft through my house all day long putting a smile on the faces of those who enter. This is a delicious and easy one pot wonder. After all, you need at least one fantastic one pot dish in your winter warmer repertoire.
I have used quinoa as the carb of choice to mop up the juices in this recipe. Not only is quinoa gluten free, but it is nutritionally superior to couscous and white rice which contain minimal amounts of fibre and protein. Make the switch to quinoa and you will not look back. A superfood your kids will love for its fluffy texture and nutty taste. Ssssshh……..don’t tell them it’s good for them!
- Marinade
- 3 garlic cloves
- 2cm piece of ginger
- 1 small brown onion
- ½ cup coriander leaves
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp cinnamon
- 3 tbs extra virgin olive oil
- 1 tsp cracked pepper
- 1 tbs sea salt
- 1 kg lamb shoulder, deboned, cubed and trimmed of fat
- 2 cups chicken stock
- Juice of 1 lemon
- 300g butternut pumpkin cut into medium cubes.
- 1 cup quinoa
- 2 cups water
- Pinch of sea salt
- 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 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 2 hrs.
- 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 in a pot with water and salt, cover and cook for 15 minutes or until moisture is absorbed. Remove from heat and place a paper towel between the pot and lid to absorb moisture. Fluff with fork.
- Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.
- 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
Love these photos! Definitely makes me wish for some lamb right now. It looks so spiced and delicious.
Thanks Thalia!