Lamb Tagine with Quinoa and Lemon Yoghurt

Steps

1. Bring a medium pot of salted water to the boil. Finely dice onion; grate carrot; dice pumpkin 1cm. Heat a drizzle of oil in a medium pot (with a lid) and cook onion, carrot and salt for 2-3 minutes, until softened. Add lamb, garlic ginger paste, tagine spice mix and chilli (if using) and cook a further 3-4 minutes, breaking up mince as it cooks, until mince is browned.
2. Add pumpkin, tomatoes, stock and tomato sauce. Bring to a simmer, reduce heat to low and simmer, covered, for about 15 minutes, until pumpkin is soft. Stir occasionally.
3. While tagine is cooking, cook quinoa in pot of boiling water for 12-15 minutes, until tender. Drain well and toss with lemon juice and a drizzle of olive oil.
4. In a small bowl, combine lemon zest, yoghurt and honey and mix well. Season with a little salt.
5. Season cooked tagine to taste and stir through spinach. Cut remaining lemon into wedges and roughly chop coriander.
6. To serve, divide quinoa between plates and top with lamb tagine. Dollop over lemon yoghurt and sprinkle with coriander. Squeeze over a wedge of lemon just before eating.