Quick lamb tagine with tabbouleh
- June 2013
- Serves 6
- 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.
- 27.9g (8.9g saturated)
- 36.2g (9.4g sugar)
- 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
- 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.
- 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.
- 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.
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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