Mix all the dried spices together in a bowl and coat the lamb chunks evenly.
Sear the lamb in 15ml of olive oil in a hot pan for 2-3 minutes until brown.
Remove the lamb and fry onions and garlic in remaining oil until soft.
Return lamb to the pan with tomatoes, molasses, saffron, 350ml stock, apricots, olives, and almonds.
Add coriander stalks, cover, and simmer for 90 minutes until the lamb is tender.
Uncover and cook for 30 minutes more to thicken, then season to taste.
Boil bulgur wheat in 700ml stock, then simmer covered for 15-20 minutes.
Drain bulgur wheat, cool slightly, and mix with onions, pistachios, lemon juice, oil, and herbs.
Serve the tagine with tabbouleh and garnish with fresh coriander leaves.