Quick lamb tagine with tabbouleh

Quick lamb tagine with tabbouleh
  • Serves icon Serves 6
  • Time icon Hands on time 10 min, cooking time 1 hour 15 min

This wonderfully fragrant lamb recipe is simple to make. If you can’t find bulgur wheat for the tabbouleh use couscous.

Nutrition: per serving

Calories
555kcals
Fat
27.9g (8.9g saturated)
Protein
30.4g
Carbohydrates
36.2g (9.4g sugar)
Fibre
6.2g
Salt
1.1g
Calories
555kcals
Fat
27.9g (8.9g saturated)
Protein
30.4g
Carbohydrates
36.2g (9.4g sugar)
Fibre
6.2g
Salt
1.1g

Ingredients

  • 2 tbsp olive oil
  • 2 red onions, sliced
  • 2 garlic cloves, crushed
  • 700g British lamb neck fillets, diced
  • 2 tbsp ras el hanout (a Middle Eastern spice mixture – we like Bart)
  • 300ml chicken stock
  • 400g tin chopped tomatoes
  • 1 preserved lemon, flesh removed, rind finely sliced
  • 400g tin chickpeas, drained and rinsed
  • 80g pitted prunes, roughly chopped
  • Handful of fresh coriander, chopped, to serve

For the tabbouleh

  • 160g bulgur wheat
  • 600ml chicken stock
  • Large handful of fresh flatleaf parsley, chopped
  • Good glug of extra-virgin olive oil
  • Juice of 1 lemon

 

Method

  1. Heat most of the oil in a shallow casserole and gently fry the onions for 10 minutes. Add the garlic and fry for a further minute, then remove from the pan and set aside.
  2. Heat the remaining oil in the same pan, season the lamb, add to the pan and cook over a high heat until browned all over. Return the onion and garlic to the pan and stir in the ras el hanout. Cook for 1 minute, then add 200ml of the stock and the chopped tomatoes. Stir, cook for 25 minutes, then add the preserved lemon, chickpeas, prunes and remaining stock, and cook for 15-20 minutes. At the last minute, stir in the coriander.
  3. Meanwhile, make the tabbouleh. Cook the bulgur wheat in the stock, according to the pack instructions. Cool, then stir in the parsley, extra- virgin olive oil and lemon juice. Season and serve with the tagine.

delicious. tips

  1. Bulgur wheat has a nutty flavour and firm texture. If you can’t find it, use couscous. You’ll need approximately half as much liquid to cook it – the level should be about 1cm above the couscous.

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