Lamb Shoulder Tagine with Herb Tabbouleh
This Lamb Shoulder Tagine with Herb Tabbouleh is an amazing dish. The key to this is a proper piece of British lamb, which is then covered with spices and roasted for 4 hours.
Ingredients
Marinade:
- 2 tsp gr cumin
- 1 tsp gr turmeric
- 2 tsp ras en hanout
- 1 tsp saffron strands
- 2 tbs veg oil
- 2k lamb shoulder
Sauce:
- 2 tbs veg oil
- 2 garlic cloves peeled and chopped
- 1 onion, peeled and diced
- 5cm ginger peeled and chopped
- 1 red chilli, chopped
- 1 cinnamon stick
- 800g tins chopped tomatoes
- 800ml water
- 1 tbs honey
- 2 medium preserved lemons, chopped
- 1 tbs honey
- 100g apricots dried chopped
- 50g sultanas
- 1 small bunch mint, coriander and parsley, chopped
Tabbouleh:
- 200g bulgar wheat cooked as per pack instructions
- 50g shelled pistachios chopped
- 50g flaked almonds
- 50g pine nuts
- 50g dried apricots , chopped
- 1 latgel bunch mint, parsley and coriander, chopped
- 100g pomegranate seeds
- 1 lemon juice and zest
- 100ml olive oil
Method
Mix the oil and spices for the marinade coat all over the lamb and pop in the fridge for 2 hours or overnight.
Pre heat the oven to 200c.
For the sauce, heat the oil in a large pan. Fry the onion, ginger, garlic and cinnamon, add the meat and tomatoes and water, bring to the boil then place in the oven for 4 hours.
Finish with the chilli, preserved lemons and half the herbs. Season.
To make the tabbouleh, add all the remaining ingredients to the bulgar wheat, stir and serve with the lamb tagine.
Ingredients
Marinade:
- 2 tsp gr cumin
- 1 tsp gr turmeric
- 2 tsp ras en hanout
- 1 tsp saffron strands
- 2 tbs veg oil
- 2k lamb shoulder
Sauce:
- 2 tbs veg oil
- 2 garlic cloves peeled and chopped
- 1 onion, peeled and diced
- 5cm ginger peeled and chopped
- 1 red chilli, chopped
- 1 cinnamon stick
- 800g tins chopped tomatoes
- 800ml water
- 1 tbs honey
- 2 medium preserved lemons, chopped
- 1 tbs honey
- 100g apricots dried chopped
- 50g sultanas
- 1 small bunch mint, coriander and parsley, chopped
Tabbouleh:
- 200g bulgar wheat cooked as per pack instructions
- 50g shelled pistachios chopped
- 50g flaked almonds
- 50g pine nuts
- 50g dried apricots , chopped
- 1 latgel bunch mint, parsley and coriander, chopped
- 100g pomegranate seeds
- 1 lemon juice and zest
- 100ml olive oil
Method
Mix the oil and spices for the marinade coat all over the lamb and pop in the fridge for 2 hours or overnight.
Pre heat the oven to 200c.
For the sauce, heat the oil in a large pan. Fry the onion, ginger, garlic and cinnamon, add the meat and tomatoes and water, bring to the boil then place in the oven for 4 hours.
Finish with the chilli, preserved lemons and half the herbs. Season.
To make the tabbouleh, add all the remaining ingredients to the bulgar wheat, stir and serve with the lamb tagine.
