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Lamb Shank Tagine with Herb Tabbouleh

Slow-cooked lamb shank stew featuring exotic spices, apricots, and olives served with a nutty pomegranate and herb-rich bulgur tabbouleh.

LambMain CourseSpicySlow CookedMiddle EasternTagine
Estimated Nutrition
Calories
1212.7
kcal / serving
4850.8 kcal total
Carbs
68.1g
per serving
272.2 g total
Fat
77.6g
per serving
310.2 g total
Protein
60.6g
per serving
242.4 g total
Cook Time
170
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Harissa Paste
Fruits
125
g
Apricot
dried, stoneless, halved
1
piece
Lemon
juice and zest
1
piece
Pomegranate
seeds only
GrainsCereals
175
g
Bulgar Wheat
Liquids
350
ml
Chicken Stock
350
ml
Chicken Stock
for tabbouleh
Meat
4
piece
Lamb Shank
NutsSeeds
2
clove
Garlic
peeled and finely chopped
1
tsp
Ras-El-Hanout
2
piece
Cinnamon Stick
0.5
tsp
Sweet Paprika
smoked
1
tsp
Cumin
ground
0.25
tsp
Black Pepper
freshly ground
0.5
tsp
Turmeric
ground
0.5
tsp
Saffron
100
g
Almond
flaked, reserve some for garnish
1
piece
Salt
to taste
350
g
Pistachio Nut
shells removed, roughly chopped
3
tbsp
Flat leaf Parsley
chopped fresh
3
tbsp
Coriander Leaf
chopped fresh
3
tbsp
Mint
chopped fresh
3
tbsp
Tarragon
chopped fresh
2
tbsp
Coriander Cress
OilsFats
44.4
ml
Olive Oil
44.4
ml
Extra Virgin Olive Oil
Other
1
tbsp
Honey
clear
Vegetables
1
piece
Onion
thickly sliced
0.5
tsp
Ginger
ground
400
g
Chopped Tomato
tinned
110
g
Green Olive
stones removed
1
piece
Red Onion
small, finely chopped

Method

1
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