Lamb Tagine with Apricots and Quinoa
A warmly spiced lamb stew simmers with sweet apricots and carrots, served over fluffy quinoa for a cozy weeknight bowl.
Fits Celiac, Hashimoto's, Pregnancy and 7 more diets
Plan your dinnersGluten checks every recipe for everyone at your table. Free.
Ingredients
- 180 g boneless lamb shoulder, cut into bite-size pieces
- 1 carrot, peeled and sliced
- ½ yellow onion, chopped
- 25 g dried apricots, quartered
- 1 tbsp olive oil
- ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ¼ tsp ground cumin
- 250 ml water
- 60 g certified gluten-free quinoa, rinsed
Method
- Brown lamb in olive oil in a heavy saucepan.5 min timer
- Stir in onion, carrot, apricots, ginger, cinnamon, and cumin.
- Add water, cover, and simmer until lamb and carrots soften.25 min timer
- Meanwhile, simmer quinoa in water until fluffy and tender.15 min timer
- Spoon the lamb tagine over fluffy quinoa.
Why it works
- Celiac disease: Certified gluten-free quinoa and single-ingredient spices replace grain-based couscous.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, One pan recipes, Gluten-free dairy-free recipes.