Lamb and Carrot Tagine with Coriander Quinoa


1 kg lamb meat, cut into 1½ inch cubes

2 tsp. paprika

¼ tsp. ground turmeric

½ tsp. ground cumin

¼ tsp. cayenne pepper

1 tsp. ground cinnamon

¼ tsp. ground cloves

½ tsp. ground cardamom

1 pinch saffron

3 garlic cloves, crushed

1 tsp. ground coriander

2 medium onions, cut into rounds

5 carrots, peeled, quartered,

1 tbsp. grated ginger

1 lemon, zested

500ml chicken broth

1 tbsp. tomato paste

1 tbsp. honey

salt and pepper

extra virgin olive oil

4 cups cooked quinoa

1 bunch coriander, chopped


In a large bowl, mix together the lamb, olive oil, paprika, turmeric, cumin, cayenne pepper, cinnamon, cloves, cardamom, salt, saffron and ground coriander; mix well.

In a large heavy bottom saucepan heat a little oil and brown the meat in batches. Once browned add the onions, carrots, garlic, ginger and cook for a couple of minutes. Add the lemon zest, chicken broth, tomato paste and honey. Bring to a boil and then reduce to a simmer for 1 – 1.5 hours, stirring occasionally, until the meat is tender.

In the cooked quinoa, toss through coriander, salt, pepper and a little olive oil. Once the meat is cooked, sprinkle with coriander and serve with the quinoa.