HEAVEN-LAMBLamb Shank Tagine with Herb Tabbouleh

Serves 4

Ingredients

• 4 lamb shanks

• 3 tbsp olive oil

• 1 onion, thickly sliced

• 2 garlic cloves, peeled, finely chopped

• 1tsp ras-el-hanout

• 2tbsp harrisa paste

• 2 cinnamon sticks

• ½tsp ground ginger

• ½tsp smoked sweet paprika

• 1tsp ground cumin

• ¼tsp freshly ground black pepper

• ½tsp ground turmeric

• 1 x 400g/14oz tin chopped tomatoes

• 1tbsp runny honey

• ½tsp saffron

• 350ml chicken stock

• 125g stoneless dried apricots, halved

• 110g green olives, stones removed

• 100g flaked almonds, leave a few for garnish

• salt and freshly ground black pepper

Ingredients for the Tabbouleh

• 175g bulgur wheat

• 350ml chicken stock

• 1 small red onion, peeled, finely chopped

• 350g pistachio nuts, shells removed, roughly chopped

• 1 lemon, juice and zest

• 1 pomegranate, seeds only

• 3tbsp extra virgin olive oil

• 3tbsp fresh flat leaf parsley, chopped

• 3tbsp fresh coriander leaves, chopped

• 3tbsp fresh mint, chopped

• 3tbsp tarragon, chopped

To Serve

• 2tbsp coriander cress

Method for the herb tabbouleh

• Place the bulgur wheat into a pan with the chicken stock. Bring to 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.

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.

Method

• For the lamb shank tagine, preheat of the oven to 160C/315F/Gas 3.

• Heat a large tagine pan or a large oven proof dish. Season the lamb 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.

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FRIDAY 18th - Sunday 2oth JULY 2014

James Martin