Moroccan lamb tagine with bulgur wheat
Slow cooked lamb with chickpeas, apricots and warm spices, served on fluffy bulgur wheat.
- Time2 hr
- LevelEasy
- Costabout £2.88 a head
Ingredients
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Method
- 1
Heat the oil in a heavy pan and brown the lamb in two batches, 4 minutes each. Lift out.
8 min - 2
Fry the onion in the same pan for 5 minutes, then add the garlic and all the spices for 1 minute.
6 min - 3
Return the lamb, add the tomatoes, chickpeas, apricots, water and salt. Bring to a simmer.
- 4
Cover and cook very gently for 1 hour 30 minutes until the lamb is tender and the sauce is thick.
90 min - 5
Ten minutes before the end, pour 400 ml boiling water over the bulgur in a bowl with a pinch of salt, cover and leave for 10 minutes. Fluff with a fork.
10 min - 6
Spoon the tagine over the bulgur and scatter with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.