Slow Roasted Spiced Lamb Tagine with Tabbouleh
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.
Ingredients
To spice the lamb
- 4 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 2 tsp ras el hanout
- 1 tsp saffron strands
- 2 kg lamb shoulder
For the sauce
- 2 tbsp olive oil
- 1 onion peeled and diced
- 5 cm ginger coarsely grated
- 6 cloves Garlic peeled and chopped
- 1 red chilli chopped
- 2 cinnamon stick
- 4 tbsp honey
- 500 ml chicken stock
- 800 g chopped tomatoes
- 3 Tomato fresh, chopped
- 150 g dried fruits I’ve used apricots and sultanas, chopped
- 4 medium preserved lemons chopped
For the tabbouleh
- 50 g shelled pistachios chopped
- 50 g flaked almonds
- 50 g pine nuts
- 50 g dried apricots chopped
- 100 g pomegranate seeds
- 4 Fresh lemon juice
- 100 ml olive oil
- 200 g bulgur wheat cooked as per pack instructions and allow to cool
- 1 large bunch mint parsley and coriander, chopped
To serve:
- 1 bunch mint coriander 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.