Lamb, Apricot & Honey Tagine with Minted Bulgar Wheat

Cooking time
Serves2 people
Lamb, Apricot & Honey Tagine with Minted Bulgar Wheat

Like a stroll through the souks of Marrakesh, this aromatic lamb tagine served with mint laced bulgar wheat is full of spice and sweetness.


  • 1 red onion
  • 2 garlic cloves
  • 1 carrot
  • A thumb of ginger
  • 2 tsp mixed spice
  • 250g diced lamb
  • 1 tbsp honey
  • 50g dried apricots
  • 150g bulgar wheat
  • 100g baby leaf spinach
  • A handful of mint, leaves only
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
  • 600ml hot water

Prep: 15 mins | Cook: 55 mins

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1. Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and slice the red onion. Peel and slice the garlic. Peel the carrot and cut it into small chunks. Peel and coarsely grate the thumb of ginger. Roughly chop the dried apricots.
2. Season the lamb with salt and pepper. Heat a casserole pan and add 1 tbsp oil. Brown the meat for 5 mins till golden (do this in 2 batches if necessary, don't crowd the pan as that will steam the meat rather than fry it). Transfer the meat to a plate using a slotted spoon.
3. Add the onion to the pan. Cook and stir for 4 mins till starting to soften. Add the garlic. Cook for another 1 min. Stir in the carrot, dried apricots and ginger. Place the lamb back in 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, 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.
5. Finely shred the spinach and put in a bowl. Tip the hot bulgar on top. Add 1 tbsp oil and some salt and pepper. Mix till the spinach wilts a little.
6. Check the tagine after 45 mins. The lamb should be tender by now. Have a taste and add more salt and pepper if needed.
7. Pick out the smaller mint leaves or roughly tear any larger leaves. Spoon the bulgar onto 2 warm plates and top with the tagine. Scatter over the mint leaves to serve.
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