Pulled Lamb Tagine and Red Cabbage Slaw

Pulled Lamb Tagine and Red Cabbage Slaw

Description

If you like slow-cooked lamb, scrag end chops are unbelievably good. Rich, luxuriant meat, absolutely packed with flavour - and bit of a bargain too at just a few pounds per portion. This dish sees them slow cooked with a heady Moroccan-inspired spice mix, caramelised shallots, fennel and prunes, before being pulled from the bone and served with a sharp tomato salad to cut through all the richness. You’ll need a decent casserole dish, tagine or claypot for this recipe - something thick and sturdy with a lid that can, ideally, go straight from hob to oven.

The tagine can be cooked a day or two in advance and - just heat to a gentle simmer before serving. This dish can be served with couscous, bulgur wheat or a big pile of flat breads.