Lamb Neck Fillet Tagine with Tabbouleh

Slow-cooked spiced lamb tagine served with a nutty herb-filled bulgur wheat tabbouleh for a fragrant North African dinner.

Dinner Lamb Spicy Middle Eastern Tabbouleh Tagine

Estimated Nutrition

Calories

1326.2

kcal / serving

5304.8 kcal total

Carbs

65.6g

per serving

262.2 g total

Fat

87.2g

per serving

348.6 g total

Protein

74.6g

per serving

298.4 g total

Cook Time

140

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Pomegranate Molasses

Fruits

125

Apricot

stoneless, dried, halved

piece

Lemon

juice only

GrainsCereals

175

Bulgar Wheat

Liquids

350

Chicken Stock

for tagine

700

Chicken Stock

for tabbouleh

Meat

1000

Lamb Neck Fillet

cut into large chunks

NutsSeeds

tsp

Ras-El-Hanout

0.5

tsp

Cinnamon

ground

0.5

tsp

Smoked Sweet Paprika

0.5

tsp

Cumin

ground

0.25

tsp

Black Pepper

freshly ground

0.25

tsp

Turmeric

ground

clove

Garlic

peeled and finely chopped

0.5

tsp

Saffron

Almond

whole

bunch

Coriander

fresh

300

Pistachio Nut

shells removed, roughly chopped

tbsp

Flat leaf Parsley

chopped, fresh

tbsp

Coriander

chopped, fresh leaves

tbsp

Mint

chopped, fresh

OilsFats

tbsp

Olive Oil

tbsp

Extra Virgin Olive Oil

Vegetables

0.5

tsp

Ginger

ground

piece

Onion

thickly sliced

400

Chopped Tomato

canned

110

Green Olive

stones removed

piece

Red Onion

peeled and finely chopped

Method

Serve the tagine with tabbouleh and garnish with fresh coriander leaves.

Drain bulgur wheat, cool slightly, and mix with onions, pistachios, lemon juice, oil, and herbs.

Boil bulgur wheat in 700ml stock, then simmer covered for 15-20 minutes.

Uncover and cook for 30 minutes more to thicken, then season to taste.

Sear the lamb in 15ml of olive oil in a hot pan for 2-3 minutes until brown.

Mix all the dried spices together in a bowl and coat the lamb chunks evenly.

Add coriander stalks, cover, and simmer for 90 minutes until the lamb is tender.

Return lamb to the pan with tomatoes, molasses, saffron, 350ml stock, apricots, olives, and almonds.

Remove the lamb and fry onions and garlic in remaining oil until soft.