- 1 red onion
- 2 garlic cloves
- 1 carrot
- A thumb of ginger
- 2 tsp mixed spice
- 250g diced lamb
- 1 tbsp honey
- 250g cherries
- 150g bulgar wheat
- 100g baby leaf spinach
- A handful of mint, leaves only
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 300ml hot water
- Veg peeler
- Grater
- Casserole pan
- Slotted spoon
- Measuring jug
- Cherry pitter (optional)
- Small pan with a lid
- Zester
- 1.
Heat the oven to 180°C/Fan 160°C/Gas 4. Peel and slice the onion. Peel and slice the garlic. Peel the carrot and cut into small chunks. Peel and coarsely grate the ginger.
- 2.
Season the lamb with pepper. Heat a casserole pan and add 1 tbsp oil. Brown the meat for 5 mins till golden (do this in 2 batches). Transfer the meat to a plate using a slotted spoon.
- 3.
Add the onion to the pan. Cook for 4 mins till starting to soften. Add the garlic. Cook for another 1 min. Stir the carrot and ginger through. Place the lamb back into the pan with 2 tsp mixed spice. Add 300ml boiling water. Turn the heat off. Stir in 1 tbsp honey. Pop the lid on and put in the oven for 45 mins.
- 4.
While the tagine cooks, pit the cherries (see our tip below). Stir them into the casserole after 45 mins and return to the oven for 15 mins. The lamb should be tender by now. Check the seasoning.
- 5.
While the tagine cooks, put the bulgar wheat in a small lidded pan. Add 300ml boiling water. Bring to a boil. Turn the heat down. Simmer for 5 mins. Turn off the heat. Cover and leave for 5 mins.
- 6.
Finely shred the spinach and put in a bowl. Tip the hot bulgar on top. Add a glug of oil and some salt and pepper. Mix till the spinach wilts a little.
- 7.
Pick out the smaller mint leaves or roughly tear any larger leaves. Spoon some bulgar onto 2 plates and top with the tagine. Scatter over the mint leaves to serve. .
- 8.
- Tip
CHERRY PICKING To remove the stones from the cherries without a pitter, push a chop stick through the cherry and it should pop the stone right out. Do this over a bowl to catch the juices.