This authentic, slow cooked lamb stew is a brilliant combination of Moorish flavours, the refreshing herbal notes of the Tabbouleh offsetting the richness of the Tagine.
Prep time: 1 hour
Cooking time: 2 hours
4 Lamb shanks
3 tbsp olive oil
1 onion, sliced thickly
2 garlic cloves, peeled and minced or finely chopped
1 inch ginger peeled and minced or finely chopped
2 tbsp Ras-el-Hanout
2 tbsp Webley's Rose Harissa, turned into paste
1 tsp cinnamon
2 tsp Sweet Smoked Paprika (Paprika Dulce)
1 tsp cumin seeds
Freshly ground black pepper
1 x 400 g tin of chopped tomatoes
1 tbsp runny honey
1/2 tsp saffron
1 litre chicken stock
85 g flaked almonds
100g dried apricots, halved
For the Tabbouleh:
5 cherry tomatoes (or another type of small tomato) cut into eights
2 tbsp coriander, chopped
2 tbsp parsley, chopped
2 tbsp mint, chopped
175 g bulgar wheat
1 small red onion finely chopped
1 lemon, juice and zest
Pomegranate seeds (optional but is a great addition)
Salt your lamb shanks overnight.
For the lamb tagine preheat your oven to 160℃
Heat oil in a large casserole dish. Season the lamb shanks all over with salt and pepper. once hot, fry the lamb shanks all over until golden-brown. Remove from the pan and set aside.
In the same pan add your chopped onion and fry for one minute before adding your garlic and ginger before frying for a further two minutes.
Grind up some cumin seeds in a pestle and mortar. Turn your rose harissa into a paste by mixing one tbsp with a tsp of olive oil, 1/2 tsp of tomato puree and a squeeze of lemon juice.
Add the cumin, ras-el-hanout, rose harissa paste, cinnamon, smoked paprika, , freshly ground black pepper and cook for a further two minutes, ensuring the spices don't burn.
Add the lamb shanks back into the pan with the rest of the ingredients for the tagine (chicken stock, honey, chopped tomatoes, saffron, almonds, sultanas and apricots).
Reduce the heat, cover the pan with a lid and cook in the oven for two hours, or until the lamb is tender. After two hours remove the lid and cook for a further 30 minutes.
For the Tabbouleh salad:
Cover the bulgar wheat with 350 ml's of vegetable or chicken stock. Bring to the boil, then reduce the heat to a simmer. Cover the pan with a lid and cook for 15-20 minutes over a low heat. When the bulgur wheat is tender, drain off the excess stock.
Remove from the heat and allow to cool slightly, and then transfer the bulgur wheat to a bowl. Add the diced tomatoes, red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper.
Serve the between 4 dishes.