Lamb Tagine

Steps

1. Bring a medium pot of salted water to the boil. Prepare tagine ingredients.
2. Heat oil in a large fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring often, until lightly caramelised.
3. Add garlic and Moroccan spice to pan and cook, stirring, for 30 seconds, until fragrant.
4. Add stock, capsicum, dates, tomatoes and vinegar.
5. Bring to a simmer and reduce heat to lowmedium. Simmer for about 7 minutes, or until sauce has thickened slightly.
6. Stir through lamb and cook for 3-4 minutes, slightly breaking up as it cooks, until piping hot. Season to taste. Remove from heat and cover to keep warm.
7. While stock and veggies simmer, prepare green bulgur salad. Cook bulgur in pot of boiling water for about 13 minutes. Dice broccoli florets and stalk 1cm. 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.
8. 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.
9. To serve, pile green bulgur salad into bowls. Spoon over lamb tagine. Sprinkle with parsley and olives, and dollop over yoghurt (if using).