Ingredients

Lamb Tagine

• 500g lean lamb, diced
• 1 tsp mixed spiced
• 1 tsp cinnamon
• 1 tsp chilli
• maldon salt and freshly ground pepper
• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• pinch of saffron strands
• zest of and juice of half a lemon
• lamb stock or water
• 60g sultanas

Cracked Wheat

• 250g cracked wheat
• 2 tomatoes diced
• 1 spring onion, finely chopped
• 60g pistachio, deshelled and roughly chopped
• 2 tbsp flat leaf parsley, finely chopped
• 1 tbsp mint leaves, shredded
• 300ml boiling lamb stock or water
• 1 tbsp olive oil
• maldon salt and freshly ground black pepper

To Serve

• 1 tbsp flat leaf parsley, finely chopped

Method

1. Lamb Tagine: Place the olive oil in a large saucepan or casserole pan and put it over a moderate-high heat. When the oil is hot add the onion and sweat them for one minute. Mix the together the mixed spice, cinnamon, chilli and salt and pepper in a bowl and toss the lamb in it so that it is well coated. Add the lamb and garlic to the pan with the onion, seal the lamb on all sides so that all sides are browned. Pour in enough lamb stock or water to the pan so that it just covers the lamb and stir in the saffron. Lower the heat so that the stock or water is at a slow simmer. Leave the lamb to cook for 50 minutes, stir it with a wooden spoon at regular intervals, adding more water or stock if it becomes below the lamb.
2. Cracked Wheat: Place the cracked wheat in a container and pour over the boiling stock or water and cover the container with cling film and set it aside for 15-20 minutes. Drain away any liquid from the cracked wheat. Stir in the remaining ingredients and mix them until well distributed. Set the cracked wheat aside until ready to serve.
3. Tagine: Add the sultanas and lemon juice to the tagine and cook it for a further 10 minutes. Remove the tagine from the heat and serve.
4. To Serve: Distribute the cracked wheat among 4-6 bowls or plates and spoon over the tagine. Sprinkle the parsley over the tangine and serve.