okay lovely people we’re gonna do a
gorgeous gorgeous sticky
melt-in-your-mouth tender meat dish
we’re doing a lamb tagine okay this is
the tagine right it’s basically the
old-fashioned in at hundreds and
hundreds of years old portable stove now
the point of the lid is that it just
traps that steam around here and just
helps to tenderize meat and stuff like
that so first thing that these beautiful
lamb shanks we’re going to hit it of
course with sea salt in there we’re
going to hit it with some pepper in
there as well we’re going to go spice as
well I’m gonna go about a teaspoon of
the rasa her Newt or they call it garam
masala then I’m going to lose some
coriander seeds 1/2 teaspoon teaspoon
there abouts and just a good pinch of
cumin classic classic Moroccan flavor
and just use a little pestle in order to
crush these bad boys up there you go and
then just shake that over the top so
that goes over get a little olive oil
just to make it all stick so now we’ve
done that I’m gonna go back to the next
bit which is my tomatoes you want about
a kilo of fresh tomatoes so I’m just
going to slice these up and I might just
season this with a little salt as well
and pepper just because tomatoes need
help Bernie love the other thing I need
is you know in a good Tanjung there’s
always an element of sweetness and
always from an element of dried fruit
I’m using 8 cuts here it could be sour
cranberries or cherries or blueberries
whatever I’m going to use a little bit
of coriander and what I’ll do is I’ll
just use the stalk actually I’ll use the
stalk here what I do leave dangerous
world just cuz I’m lazy I get yourself a
garlic crusher put the garlic into the
crusher with the skin on and just crush
it straight in all right that it saves
me a job right to get all that lovely
mix and just bang it in the bottom of
that tagine just like that all of the
juices don’t go throwing that away we
want all of
that’s all free flavor and once you’ve
done that then you can put in a few new
potatoes and then go in there with your
shanks like that so look I’m going to
whack this on a heat look at that if I
get a little fork and just sort of light
stick it in and then with no power just
twist it do you not I mean that’s what
you want you want me that just watch it
ah that’s what you want that’s what
pageants are about let’s take this over
have a look at that gorgeous really
really nice and if you think about it
how long did it take to put together
like four or five minutes to knock
together forget it
two two and half hours pop down the pub
go down the park play with the kids I
don’t know whatever and then you got
this when you come back then what’s
really nice to contrast the gravy and
the spice is some yogurt and I really
sit just chopped some mint squeeze the
lemon juice and some yogurt goes really
really well with this let me do your
portion what I love to do is just tear
up some of that flatbread like that get
myself a little bit of the old couscous
then go for your favorite looking lamb
shank over ear bang it straight in the
middle like that you know go get some of
those little new potatoes you see we
didn’t use that many noob totes because
you’ve got the couscous anyway but
nonetheless they’re good in there a
little bit of chopped coriander you can
put on and a few little leaves around
there as well and the yoghurt just think
of it it’s not being poncey think of it
like a little you know fire extinguisher
you got the spice in there and it’s just
really really nice a little bit of olive
oil and then something they love to do
in Marrakech they’ve got the
pomegranates and what they do is I cut
it in half like this and you put your
hands over like this and you just Pat
over these pomegranates and it’s like
little capsules of sweetness and you
have to try it to get it but it’s
absolutely gorgeous with that rich rich
lamb
beautiful so look at that guy’s an
absolutely brilliant dish really melt in
your mouth incredible flavor from that
lamb and then the refreshing you’re
getting those little capsules of sweet
pomegranate it so works
you
gorgeous gorgeous sticky
melt-in-your-mouth tender meat dish
we’re doing a lamb tagine okay this is
the tagine right it’s basically the
old-fashioned in at hundreds and
hundreds of years old portable stove now
the point of the lid is that it just
traps that steam around here and just
helps to tenderize meat and stuff like
that so first thing that these beautiful
lamb shanks we’re going to hit it of
course with sea salt in there we’re
going to hit it with some pepper in
there as well we’re going to go spice as
well I’m gonna go about a teaspoon of
the rasa her Newt or they call it garam
masala then I’m going to lose some
coriander seeds 1/2 teaspoon teaspoon
there abouts and just a good pinch of
cumin classic classic Moroccan flavor
and just use a little pestle in order to
crush these bad boys up there you go and
then just shake that over the top so
that goes over get a little olive oil
just to make it all stick so now we’ve
done that I’m gonna go back to the next
bit which is my tomatoes you want about
a kilo of fresh tomatoes so I’m just
going to slice these up and I might just
season this with a little salt as well
and pepper just because tomatoes need
help Bernie love the other thing I need
is you know in a good Tanjung there’s
always an element of sweetness and
always from an element of dried fruit
I’m using 8 cuts here it could be sour
cranberries or cherries or blueberries
whatever I’m going to use a little bit
of coriander and what I’ll do is I’ll
just use the stalk actually I’ll use the
stalk here what I do leave dangerous
world just cuz I’m lazy I get yourself a
garlic crusher put the garlic into the
crusher with the skin on and just crush
it straight in all right that it saves
me a job right to get all that lovely
mix and just bang it in the bottom of
that tagine just like that all of the
juices don’t go throwing that away we
want all of
that’s all free flavor and once you’ve
done that then you can put in a few new
potatoes and then go in there with your
shanks like that so look I’m going to
whack this on a heat look at that if I
get a little fork and just sort of light
stick it in and then with no power just
twist it do you not I mean that’s what
you want you want me that just watch it
ah that’s what you want that’s what
pageants are about let’s take this over
have a look at that gorgeous really
really nice and if you think about it
how long did it take to put together
like four or five minutes to knock
together forget it
two two and half hours pop down the pub
go down the park play with the kids I
don’t know whatever and then you got
this when you come back then what’s
really nice to contrast the gravy and
the spice is some yogurt and I really
sit just chopped some mint squeeze the
lemon juice and some yogurt goes really
really well with this let me do your
portion what I love to do is just tear
up some of that flatbread like that get
myself a little bit of the old couscous
then go for your favorite looking lamb
shank over ear bang it straight in the
middle like that you know go get some of
those little new potatoes you see we
didn’t use that many noob totes because
you’ve got the couscous anyway but
nonetheless they’re good in there a
little bit of chopped coriander you can
put on and a few little leaves around
there as well and the yoghurt just think
of it it’s not being poncey think of it
like a little you know fire extinguisher
you got the spice in there and it’s just
really really nice a little bit of olive
oil and then something they love to do
in Marrakech they’ve got the
pomegranates and what they do is I cut
it in half like this and you put your
hands over like this and you just Pat
over these pomegranates and it’s like
little capsules of sweetness and you
have to try it to get it but it’s
absolutely gorgeous with that rich rich
lamb
beautiful so look at that guy’s an
absolutely brilliant dish really melt in
your mouth incredible flavor from that
lamb and then the refreshing you’re
getting those little capsules of sweet
pomegranate it so works
you
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