Ingredients

Ingredients For the tagine

• 1 tsp ras-el-hanout

• ½ tsp ground cinnamon

• ½ tsp ground ginger

• ½ tsp smoked sweet paprika

• ½ tsp ground cumin

• ¼ tsp freshly ground black pepper

• ¼ tsp ground turmeric

• 3 tbsp olive oil

• 1kg/2lb 3oz lamb neck fillet, cut into large chunks

• 1 onion, thickly sliced

• 2 cloves garlic, peeled, finely chopped

• 1 x 400g/14oz tin chopped tomatoes

• 2 tbsp pomegranate molasses (available from Middle Eastern grocers and some supermarkets)

• ½ tsp saffron

• 350ml/12fl oz chicken stock

• 125g/4½oz stoneless dried apricots, halved

• 110g/4oz green olives, stones removed

• 75g/2½oz whole almonds

• 1 small bunch fresh coriander

• salt and freshly ground black pepper

For the tabbouleh

• 175g/6oz bulgar wheat

• 700ml/1 pint 5fl oz chicken stock

• 2 small red onions, peeled, finely chopped

• 300g/10½oz pistachio nuts, shells removed, roughly chopped

• 1 lemon, juice only

• 3 tbsp extra virgin olive oil

• 5 tbsp chopped fresh flatleaf parsley

• 5 tbsp chopped fresh coriander leaves

• 5 tbsp chopped fresh mint

• salt and freshly ground black pepper

Description

Recipe Uses 1 Tsp Ras-el-hanout, ½ Tsp Ground Cinnamon, ½ Tsp Ground Ginger, ½ Tsp Smoked Sweet Paprika, ½ Tsp Ground Cumin, ¼ Tsp Freshly Ground...

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