This Lamb Shoulder Tagine with Herb Tabbouleh is an amazing dish. The key to this is a proper piece of British lamb, which is then covered with spices and roasted for 4 hours.
150gdried fruitsI’ve used apricots and sultanas, chopped
4medium preserved lemonschopped
For the tabbouleh
50gshelled pistachioschopped
50gflaked almonds
50gpine nuts
50gdried apricotschopped
100gpomegranate seeds
4Fresh lemon juice
100mlolive oil
200gbulgur wheatcooked as per pack instructions and allow to cool
1large bunch mintparsley and coriander, chopped
To serve:
1bunchmintcoriander and parsley, chopped
Instructions
To make the marinade, mix the oil and the spices together in a bowl and then coat all over the lamb. Place in the fridge for 2 hours or overnight.
Preheat the oven to 200C
For the sauce, heat the oil in a large pan. Fry the onion, the ginger, the garlic, the chilli and cinnamon, then add the honey and chicken stock and the chopped and fresh tomatoes followed by the dried fruits and preserved lemons. Bring to the boil then pour the sauce over the lamb.
Place the lamb in the oven and cook for 1 hour
Remove from the oven and cover the lamb in foil and cook for another 2-3 hours
Finish with the fresh chopped herbs, and season
To make the tabbouleh, take all of the remaining ingredients and add to the bulgur wheat. Stir through the chopped herbs and serve with the lamb.