Moroccan Lamb Tagine with Pumpkin and Quinoa

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August 4, 2016

Recipe by Hungry and Fussy

Ingredients

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

Directions

1For directions visit Hungry and Fussy

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