Slow-Cooked Moroccan Lamb Stew - IQS Recipes

Ingredients

• 700 g lamb forequarter loins, diced (or lamb shoulder).
• 2 tablespoons olive oil.
• 1 small (100g) brown onion.
• 2 cloves garlic, crushed.
• 2 cm piece of ginger, finely grated.
• 1 medium (500g) sweet potato, cut into chunks.
• 1 medium (150g) carrot, cut into chunks.
• 1 large (400g) potato, cut into chunks.
• 1 small (400g) eggplant, cut into chunks.
• 200 g pumpkin, cut into chunks.
• 2 teaspoons cinnamon, ground.
• 2 teaspoons cumin, ground.
• 2 teaspoons sweet paprika.
• 1 teaspoon cayenne pepper.
• 1 teaspoon coriander, ground.
• sea salt.
• freshly ground black pepper.
• 1 tablespoon rice malt syrup (optional).
• 1 cup chicken stock.
• 1 1/2 cup water.
• 2 cups cooked quinoa.
• 1 tablespoon finely grated lemon rind.
• 1 clove garlic, crushed.
• 2 tablespoons finely chopped flat-leaf parsely.