This is a lovely take on a tagine, using the healthy, protein-rich quinoa in place of processed cous cous. The lamb and spices provide a wonderful flavour which is absorbed by the quinoa. You can use any cut of lamb.
350g lamb steaks, cut into 1" cubes
1 large onion, chopped
4 cloves garlic, crushed
1 stick celery, diced very finely
2 medium carrots, diced finely
1 tbspn wholemeal flour
1/4 tsp ground cinamon
1 tsp ground cumin
1/2 tsp turmeric
150ml white wine
500ml chicken stock
100g quinoa
2 x 400g tins of chickpeas, rinsed and drained
Fresh coriander
First, brown the lamb in olive oil, remove from the frying pan and set aside.
To the frying pan, add onion, garlic, celery and carrots to the pan and fry gently for 10 minutes until softened.
Mix together the flour and spices before stirring into the pan. Continue cooking for a minute or so.
Return the lamb to the pan, stir, pour over the wine and stock and simmer for 20 minutes.
Add the chickpeas and quinoa and continue to simmer for a further 20 minutes. Keep an eye on the liquid level and top up with boiling water if it looks to be getting dry.
Stir in the chopped coriander just before serving.
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