Lamb Shoulder Tagine with Herb Tabbouleh
Tender lamb with saffron, apricots, preserved lemon, and honey, served alongside a tasty herb tabbouleh packed with pomegranate, toasted nuts, and citrus. A feast made for sharing!
Ingredients
For the lamb rub
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp ras en hanout
- 1 tsp saffron strands
- 4 tbsp olive oil
- 2kg lamb shoulder, diced
For the sauce
- 2 tbsp olive oil
- 6 garlic cloves, peeled and chopped
- 1 onion, peeled and diced
- 5cm ginger, chopped
- 1 red chilli, chopped
- 1 cinnamon stick
- 800g chopped tomatoes
- 500ml chicken stock
- 4 medium preserved lemons, chopped
- 4 tbsp honey
- 100g dried apricots, chopped
- 50g sultanas
- 3 fresh tomatoes
- 1 small bunch mint, coriander and parsley, chopped
Tabbouleh
- 200g bulger wheat, cooked as per pack instructions
- 50g shelled pistachios, toasted
- 50g flaked almonds, toasted
- 50g pine nuts, toasted
- 50g dried apricots, chopped
- 1 large bunch mint, parsley and coriander, chopped
- 100g pomegranate seeds
- 2 lemons, zested
- 100ml olive oil
Method
Pre heat the oven to 200C.
Coat the lamb shoulder in the spices and oil.
For the stew heat the oil in a large pan. Fry the onions, ginger, garlic, half the chilli and cinnamon. Add all the remaining ingredients, bring to the boil, then add in the lamb, cover in foil and cook in the oven for 4 to 5 hours.
Finish with the herbs and season.
To make the tabbouleh, add all the remaining ingredients to the bulgur wheat, stir and serve with the lamb tagine.
Ingredients
For the lamb rub
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp ras en hanout
- 1 tsp saffron strands
- 4 tbsp olive oil
- 2kg lamb shoulder, diced
For the sauce
- 2 tbsp olive oil
- 6 garlic cloves, peeled and chopped
- 1 onion, peeled and diced
- 5cm ginger, chopped
- 1 red chilli, chopped
- 1 cinnamon stick
- 800g chopped tomatoes
- 500ml chicken stock
- 4 medium preserved lemons, chopped
- 4 tbsp honey
- 100g dried apricots, chopped
- 50g sultanas
- 3 fresh tomatoes
- 1 small bunch mint, coriander and parsley, chopped
Tabbouleh
- 200g bulger wheat, cooked as per pack instructions
- 50g shelled pistachios, toasted
- 50g flaked almonds, toasted
- 50g pine nuts, toasted
- 50g dried apricots, chopped
- 1 large bunch mint, parsley and coriander, chopped
- 100g pomegranate seeds
- 2 lemons, zested
- 100ml olive oil
Method
Pre heat the oven to 200C.
Coat the lamb shoulder in the spices and oil.
For the stew heat the oil in a large pan. Fry the onions, ginger, garlic, half the chilli and cinnamon. Add all the remaining ingredients, bring to the boil, then add in the lamb, cover in foil and cook in the oven for 4 to 5 hours.
Finish with the herbs and season.
To make the tabbouleh, add all the remaining ingredients to the bulgur wheat, stir and serve with the lamb tagine.
