Lamb Shank Tagine with Tabbouleh

Tender lamb shanks in aromatic Moroccan spices served with a fresh herby bulgur wheat salad and pomegranate seeds.

Healthy Dinner Lamb Tagine Moroccan

Estimated Nutrition

Calories

1063

kcal / serving

4252 kcal total

Carbs

82.6g

per serving

330.4 g total

Fat

53.8g

per serving

215.2 g total

Protein

62.1g

per serving

248.4 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Pomegranate Molasses

piece

Preserved Lemon

rind only, chopped

Fruits

125

Dried Apricot

stoneless, halved

piece

Lemon

juice only

piece

Pomegranate

seeds only

GrainsCereals

175

Bulgar Wheat

Liquids

700

Chicken Stock

divided use

Meat

piece

Lamb Shank

NutsSeeds

Ras-El-Hanout

2.5

Cinnamon

ground

2.5

Sweet Paprika

smoked

2.5

Cumin

ground

1.25

Black Pepper

freshly ground

1.25

Turmeric

ground

cloves

Garlic

peeled, finely chopped

2.5

Saffron

Almond

whole

to taste

Salt

100

Pistachio

roughly chopped

bunch

Flat leaf Parsley

chopped

bunch

Coriander

chopped

bunch

Mint

chopped

OilsFats

Olive Oil

divided use

Extra Virgin Olive Oil

Other

tbsp

Honey

runny

Vegetables

2.5

Ginger

ground

piece

Onion

thickly sliced

400

Chopped Tomato

tinned

110

Green Olive

stones removed

piece

Red Onion

small, finely chopped

Method

Serve the lamb tagine alongside the tabbouleh, garnished with coriander and preserved lemon.

Mix ras-el-hanout, cinnamon, ginger, paprika, cumin, pepper, and turmeric in a bowl and coat the lamb shanks.

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

Fry the onion and garlic in remaining oil, then return the lamb and add tagine ingredients except coriander.

Cover and cook in the oven for two hours until the lamb is tender.

Remove the lid and cook for another 30 minutes to thicken the sauce.

Simmer bulgur wheat in 350ml chicken stock for 8-10 minutes until tender and drain.

Preheat the oven to 160°C.

Mix cooked bulgur wheat with red onion, pistachios, lemon juice, pomegranate, olive oil, and herbs.