Lamb Tagine with Herb Tabbouleh - James Martin Chef

Ingredients

• 2 tsp gr cumin
• 2 tsp ras el hanout
• 1 tsp saffron strands
• 2 tbsp veg oil
• 800g lamb shoulder and leg mix diced into large pieces
• 3 garlic cloves, peeled and chopped
• 1 onion, peeled and diced
• 5cm ginger, peeled and minced
• 1 red chilli, chopped
• 1 cinnamon stick
• 800g tins chopped tomatoes
• 200ml water
• 2 tbs honey
• 2 medium preserved lemons, chopped
• 100g apricots, dried and chopped
• 1 small bunch mint, coriander and parsley, chopped
• 200g bulgur wheat cooked as per pack instructions
• 50g shelled pistachios chopped
• 50g flaked almonds toasted
• Large bunch of mint, parsley and coriander, chopped
• 100g pomegranate seeds
• 2 lemon juice and zest
• 100ml olive oil