Ginger Curry Slowcooked Lamb Tagine with Moroccan Bulgar Salad

Ingredients

• 2 ½ - 3 lb. boneless lamb shoulder, cut into cubes, fat removed
• 1 medium yellow onion
• 2 garlic cloves, minced
• 1 Tbsp. fresh ginger, minced
• 1 Tbsp. curry spice powder mix
• 2 Tbsp. tomato paste
• 1 cup canned diced tomatoes
• chicken stock, to cover dish before cooking, approx. 2 cups
• cilantro, minced to garnish
• salt and pepper to taste
• 1/2 cup fat free Greek yogurt
• 1 lemon, juiced
• 1 Tbsp. curry powder