Pulled Lamb & Fig Tagine with Bulgur & Fresh Mint

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gourmet (4 Nights For 4) on Sunday, June 23, 2024.

Order Now

Traditionally cooked in a clay pot for hours, we’re bringing you a restaurant-quality tagine made quick and easy in your home. Pre-braised lamb is ready for you to toss in aromatics and luscious figs, served on nutty bulgur wheat before finishing with a tangy yoghurt.

Ingredients

Bulgur

300g bulgur wheat
1 1/2 cup water
1/2 tsp salt
1 telegraph cucumber, finely diced

Tagine

1 red onion, thinly sliced
1 pack semi-dried figs, cut into quarters
1 drizzle of oil
1 pack tagine spices
2 can cherry tomatoes
400g pulled lamb
1 tsp salt
100g baby spinach

To Serve

4 Tbsp yoghurt
1 bunch mint

Steps

Add bulgur, water measure and salt measure to a pot and bring to a simmer. Cover with a lid, drop heat to low and cook for 10 minutes. Take off heat, leave lid on and steam for 10 minutes. There should be no liquid and the grains will be tender. Fluff grains with a fork and season to taste with salt and pepper. Finely dice cucumber and set aside.
Thinly slice onion and cut figs into quarters.
Heat oil in a frypan on medium-high heat. Cook onion for about 2 minutes, until soft. Add measure of spices and figs and cook for about 1 minute, until fragrant. Add canned tomatoes, lamb and salt measure and bring to a simmer. Reduce heat to medium and cook for about 5 minutes, until thickened and hot. Season to taste with salt and pepper. Stir through spinach to wilt.
When bulgur is cooked, fold through cucumber and season to taste with salt and pepper.
Spoon bulgur onto plates and top with lamb tagine. Dollop over yoghurt and sprinkle over mint.

Nutritional Information

Energy	2326 kj 556 kcal
Protein	36.5g
Carbohydrate	75.9g
Fat	9.9g