Lamb Tagin Herb Tabbouleh

A lamb tagine or tajine is a Maghrebi dish which is named after the earthenware pot in which it is cooked. It is also called maraq or marqa. This Moroccan masterpiece can be created in the comfort of your own home! It combines the vibrant stew of the Lamb tagine and the herby tabbouleh.

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The Marinade

  • 2 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 tsp ras el hanout
  • 1 tsp saffron strands
  • 2 tbsp Morocco Gold extra virgin olive oil
  • 800g lamb shoulder and leg mix diced into large pieces

The Sauce

  • 2 tbsp Morocco Gold extra virgin olive oil
  • 2 garlic cloves peeled and chopped
  • 1 onion, peeled and diced
  • 5cm ginger peeled and chopped
  • 1 cinnamon stick
  • 800g tinned, chopped tomatoes
  • 800ml water
  • 1 red chilli, chopped
  • 2 medium preserved lemons, chopped
  • 1 tbsp honey
  • 100g apricots dried chopped
  • ½ small bunch each of mint, coriander and parsley, chopped

The Tabbouleh

  • 200g bulgur wheat, cooked as per packet instructions
  • 50g shelled pistachios chopped
  • 50g flaked almonds
  • 50g pine nuts
  • 50g dried apricots, chopped
  • 1 large bunch mint, parsley and coriander, chopped
  • 100g pomegranate seeds
  • 1 lemon juice and zest
  • 100ml Morocco Gold extra virgin olive oil


  1. Mix the oil and spices for the marinade, coat the lamb and place in the fridge for 2 hours or overnight.
  2. To make the sauce: place a large frying pan over a medium heat and add the oil. When the oil is hot, add the onion, ginger, garlic and cinnamon, add the marinated meat then the tomatoes and water. Bring to the boil then simmer for 2 hours.
  3. Just before serving finish with the chilli, the honey, the apricots, preserved lemons and half the herbs, then season.
  4. To make the tabbouleh: place the bulgur wheat into a bowl and add all the other ingredients. Stir and serve with the lamb tagine.

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