Lamb Tagine

Lamb Tagine

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 25, 2018.
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With broccoli and bulgur salad

Ingredients

GREEN BULGUR SALAD

  • 75g bulgur wheat
  • ½ broccoli
  • 125g frozen peas
  • 1/8-¼ red onion
  • ½ teaspoon extra-virgin olive oil
  • ½ teaspoon vinegar

LAMB TAGINE

  • ¾ teaspoon oil
  • ½ red onion, diced 1cm
  • 2 cloves garlic, minced
  • ¾-1 tablespoon Moroccan spice
  • 1¼ cups chicken stock
  • ½ capsicum, diced 2cm
  • 1 pack chopped dates
  • 1 tomato, roughly diced
  • 1 teaspoon red wine vinegar
  • 225g pulled lamb

TO SERVE

  • 2-3 tablespoons parsley
  • 4-6 black olives

Steps

  1. Bring a medium pot of salted water to the boil. Prepare tagine ingredients.
  2. While bulgur cooks, finely dice onion, finely chop parsley and cut olives into quarters. Once bulgur is cooked, fold through onion, oil and vinegar. Season to taste.
  3. To serve, pile green bulgur salad into bowls. Spoon over lamb tagine. Sprinkle over parsley and olives.
  4. Cook bulgur in pot of boiling water for about 13 minutes.
  5. 3. Dice broccoli florets and stalk 1cm.
  6. After 13 minutes, add broccoli and peas to pot and continue to cook for 2-3 minutes, until bulgur is cooked and broccoli and peas are tender. Drain well and return to pot.
  7. While bulgur cooks, heat oil in a medium fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring often, until lightly caramelised.
  8. Add garlic and Moroccan spice to pan and cook, stirring, for 30 seconds, until fragrant.
  9. Add stock, capsicum, dates, tomato and vinegar.
  10. Bring to a simmer and reduce heat to lowmedium. Simmer for 6-7 minutes, until sauce has thickened slightly.
  11. Stir through lamb and cook for 3-4 minutes, slightly breaking up as it cooks, until piping hot. Season to taste.

Nutritional Information

Energy 1873 kj
448 kcal
Protein 37.4g
Carbohydrate 42.9g
Fat 11.9g