James Martin
HEAVEN-LAMB Lamb Shank Tagine with Herb Tabbouleh Serves 4 Ingredients • 4 lamb shanks
• ¼tsp freshly ground black pepper
• 3 tbsp olive oil
• ½tsp ground turmeric
• 1 onion, thickly sliced
• 1 x 400g/14oz tin chopped tomatoes
• 2 garlic cloves, peeled, finely chopped
• 1tbsp runny honey
FRIDAY 18th - Sunday 2oth JULY 2014
• 1 pomegranate, seeds only
• ½tsp saffron
Ingredients for the Tabbouleh
• 1tsp ras-el-hanout
• 350ml chicken stock
• 175g bulgur wheat
• 3tbsp fresh flat leaf parsley, chopped
• 2tbsp harrisa paste
• 125g stoneless dried apricots, halved
• 350ml chicken stock
• 3tbsp fresh coriander leaves, chopped
• 2 cinnamon sticks
• 110g green olives, stones removed
• ½tsp smoked sweet paprika
• 100g flaked almonds, leave a few for garnish
• 1 small red onion, peeled, finely chopped
• 3tbsp fresh mint, chopped
• ½tsp ground ginger • 1tsp ground cumin
• salt and freshly ground black pepper
• 3tbsp extra virgin olive oil
• 3tbsp tarragon, chopped
• 350g pistachio nuts, shells removed, roughly chopped
To Serve
• 1 lemon, juice and zest
• 2tbsp coriander cress
Method
Method for the herb tabbouleh
• For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3.
• Place the bulgur wheat into a pan with the chicken stock. Bring to
• Heat a large tagine pan or a large oven proof dish. Season the lamb
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 red onion, pistachios, lemon juice, pomegranate, olive oil and herbs and mix well. Season, to taste, with salt and freshly ground black pepper.
shanks all over with salt and pepper. Pour in the olive oil and once hot seal the lamb shanks all over until golden brown. Remove them from the pan and set aside. • In the same pan you sealed the shanks in add the onion and garlic and saute for 2-3 minutes. • Add the ras-el-hanout, harrisa, cinnamon sticks, ground ginger, smoked sweet paprika, ground cumin, freshly ground black pepper and ground turmeric and cook for a further 2 minutes. • Add the lamb shanks back to the pan and stir well, then add all of the remaining tagine ingredients - except for the coriander and the some for the flaked almonds. • Reduce the heat, cover the pan with a lid and place in the oven for two hours, or until the lamb is tender. • Remove the lid and cook for a further 30 minutes, or until the tagine is slightly thickened.
To serve • Divide the tabbouleh among four serving plates, and then spoon the
lamb shank tagine alongside. Chop the coriander and sprinkle over the tagine along with the flaked almonds.
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