If you don't fancy Mutton Tomahawks, then replace these with
Lamb Chops for the same great results.
Place the bulgur wheat in a saucepan and cover with the stock.
Simmer for 15-20 minutes, until tender
Drain the bulgur wheat, place in a large bowl
Heat a non-stick frying pan and toast fenugreek, cumin and
coriander seeds then add them to a food processor. Add the Raz Al
Hanout garlic, shallots, chipotle paste and oil to the food
processor and blend until smooth. Add a couple of tablespoons of
this mix to the bulgur wheat then add the pine nuts, pomegranate,
parsley, mint, lemon juice and zest and season with salt, pepper
and a little olive oil then mix well & reserve
For the griddled Mutton Tomahawks, brush the remaining spice
blend over the meat
Heat a large griddle pan then griddle the chops for 3-4 minutes
each side for medium rare, when cooked to your liking leave to rest
for a few minutes in a warm place before serving.
Serve with the Tabbouleh salad & fresh labneh