Lamb tagine with apricot tabouleh

A warming supper dish from James Martin of tender spiced lamb served with fruit and herb-flecked bulgur wheat
By James Martin
Lamb tagine with apricot tabouleh
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 30 minutes plus soaking
  • Effort: easy

Ingredients

  • 1 kg diced lamb, from the leg
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 1 tbsp smoked paprika
  • 1 tbsp harissa
  • 50 ml olive oil
  • 1 tbsp tomato purée
  • 3 onions, peeled and quartered
  • 3 large garlic cloves, crushed
  • 8 tomatoes, chopped
  • 12 dried apricots
  • 75 g sultanas
  • 12 semi-dried dates, pitted
  • 100 g whole almonds
  • 50 ml honey
  • 1 star anise

For the tabouleh

  • 200 g bulgur wheat, soaked in cold water for 30 mins
  • 1 large bunch coriander, chopped
  • 1 large bunch mint, chopped
  • 1 large bunch parsley, chopped
  • 6 fresh apricots, stones removed, sliced
  • 2 lemons, juice
  • 50 ml olive oil

To finish

  • 1 large bunch coriander, chopped
  • 1 large bunch mint, chopped
  • 1 large bunch parsley, chopped
  • drizzle olive oil

Method

1. Put the lamb in a big mixing bowl and add all the spices, harissa and olive oil. Toss together until the lamb is coated with the spices.

2. Heat a sturdy pan over a medium heat and dry fry the lamb in batches until coloured. The oil in the lamb will prevent it from sticking.

3. Add all the remaining ingredients and pour over 500ml water or enough to barely cover the meat. Simmer, with the lid on, for 45 mins until the lamb is tender and the sauce reduced.

4. Make the tabouleh while the meat is cooking. Combine the bulgur wheat with the herbs, apricots, lemon juice and oil and season well.

5. Add the chopped herbs to the tagine just before it is ready, drizzle with more olive oil, and accompany with the tabouleh.

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