Ingredients

Marinade
  • 2 tsp gr cumin
  • 2 tsp ras el hanout
  • 1 tsp saffron strands
  • 2 tbsp veg oil
  • 800g lamb shoulder and leg mix diced into large pieces
Sauce
  • 2 tbsp veg oil
  • 3 garlic cloves, peeled and chopped
  • 1 onion, peeled and diced
  • 5cm ginger, peeled and minced
  • 1 red chilli, chopped
  • 1 cinnamon stick
  • 800g tins chopped tomatoes
  • 200ml water
  • 2 tbs honey
  • 2 medium preserved lemons, chopped
  • 100g apricots, dried and chopped
  • 1 small bunch mint, coriander and parsley, chopped
Tabbouleh
  • 200g bulgur wheat cooked as per pack instructions
  • 50g shelled pistachios chopped
  • 50g flaked almonds toasted
  • Large bunch of mint, parsley and coriander, chopped
  • 100g pomegranate seeds
  • 2 lemon juice and zest
  • 100ml olive oil

Method

  1. Mix the oil and spices for the marinade, coat all over the lamb and pop in the fridge for 2 hours or overnight.
  2. For the sauce, heat the oil in a large pan, fry the onion, ginger, garlic and cinnamon, add the meat, tomatoes and water, bring to the boil and then simmer for 3 hours. Finish with the chilli, preserved lemons and half the herbs. Season.
  3. To make the tabbouleh add all the remaining ingredients to the bulgur wheat, stir and serve with the lamb tagine.

Ingredients

Marinade
  • 2 tsp gr cumin
  • 2 tsp ras el hanout
  • 1 tsp saffron strands
  • 2 tbsp veg oil
  • 800g lamb shoulder and leg mix diced into large pieces
Sauce
  • 2 tbsp veg oil
  • 3 garlic cloves, peeled and chopped
  • 1 onion, peeled and diced
  • 5cm ginger, peeled and minced
  • 1 red chilli, chopped
  • 1 cinnamon stick
  • 800g tins chopped tomatoes
  • 200ml water
  • 2 tbs honey
  • 2 medium preserved lemons, chopped
  • 100g apricots, dried and chopped
  • 1 small bunch mint, coriander and parsley, chopped
Tabbouleh
  • 200g bulgur wheat cooked as per pack instructions
  • 50g shelled pistachios chopped
  • 50g flaked almonds toasted
  • Large bunch of mint, parsley and coriander, chopped
  • 100g pomegranate seeds
  • 2 lemon juice and zest
  • 100ml olive oil

Method

  1. Mix the oil and spices for the marinade, coat all over the lamb and pop in the fridge for 2 hours or overnight.
  2. For the sauce, heat the oil in a large pan, fry the onion, ginger, garlic and cinnamon, add the meat, tomatoes and water, bring to the boil and then simmer for 3 hours. Finish with the chilli, preserved lemons and half the herbs. Season.
  3. To make the tabbouleh add all the remaining ingredients to the bulgur wheat, stir and serve with the lamb tagine.