Lamb Tagine with Herb Tabbouleh

This feast of Lamb Tagine with Herb Tabbouleh is packed with beautiful flavours. The lamb is marinaded overnight and then slow cooked for three hours. The result is a hearty dish that is perfect for sharing with friends.

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

Print Recipe

Mix the oil and spices for the marinade, coat all over the lamb and pop in the fridge for 2 hours or overnight.
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.
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

Mix the oil and spices for the marinade, coat all over the lamb and pop in the fridge for 2 hours or overnight.
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.
To make the tabbouleh add all the remaining ingredients to the bulgur wheat, stir and serve with the lamb tagine.