Remember it is his version of Moroccan cooking. He is after all a “Chef”. His taste buds and display will obviously be different. Not everyone owns a Tajine. I think it is nice to see you can cook in different pots. Also everybody’s taste buds are different. I like when chefs put their own spin on a dish. CREATIVE is the word I would use. Experiment yourself you will be amazed. Gigi
I’m cooking a tagine for 6 next month. I’ve cooked it before, it was nice, but this time I’m doing it with fresh spices and with lamb and chicken . 🤞thus recipe will help
The Tagine Recipe if anyone wants it. Done my best but some of the info is quite vague. Also split up the steps a bit differently as I prefer to prep before I start cooking. Ingredients: Leg of lamb ~1.8kg with bone or (~1.4kg Diced Lamb) Tablespoon of Coriander Tablespoon of Cumin Tablespoon of Turmeric Tablespoon of Paprika Tablespoon of Harissa Paste Olive Oil Tablespoon of Tomato Puree 1 Whole White Onion 3 Cloves of Garlic 3 tins of tomatoes or 6 large tomatoes 2 Handfuls of apricots 2 handfuls of sultanas 2 hand full of dates 2 hand full of almonds 2 Tablespoon of Honey 1 Star anise 1/4 teaspoon of saffron (not in this recipe but my personal taste) 200 grams of chickpeas ? Fresh Flat leaf parsley ? Fresh Corriander ? Fresh Mint Prep: Cut lamb into chunks Dice Onion into large pieces Cut the 3 cloves of garlic into large pieces If using tomatoes chop them into large pieces Make the Paste: Mix Corriander, cumin, turmeric and paprika together. Add Harissa Add a dash of olive oil Mix until paste-like Add Lamb to the paste and mix Heat pan with olive oil Once hot add the lamb Add onions and garlic and a Tablespoon of Tomato Puree Stir well Stir occasionally until the lamb is sealed Once sealed add the tomatoes of choice Add apricots, sultanas, dates and almonds, honey, star anise (and saffron if you want) Stir well Add boiling water so that it reaches halfway up the meat Once the pan comes back to the boil, take it off the heat and transfer the contents to the tagine. Let the tagine cook for 45-60 minutes Add chickpeas, Fresh Parsley, coriander and mint to the tagine Stir and Serve
The sweetness here is to much, honey ok, some raisins some abricots, ok…He adds far to much. Also because he added also abricots in the taboulé. And use Ras-el-Hounad, it means The Best of the Shop. Contains already anise, paprika, cumin, etc…Nice salad, in colder days I would chose for couscous ! Lovely these C-pies.
Cooking in a tagine doesn't keep food moist by keeping water condensing over it, otherwise you could just sprinkle water over anything - it will still dry out. Moisture comes from cooking temperature, time and the meat you use.
James, you should have cooked this in a Le Creuset Dutch oven and called it a North African lamb stew. It would have tasted exactly the same and all the pedants in the comment section wouldn't be able to moan about it's lack of authenticity.
Nice video, you need to mention that those recipes are your take and not the authentic ones. We never add apricot to Tabouleh 🙄 It's literally like adding baked beans to an Italian pizza, stop messing with our food 😁
"Everything that has even been put in a tagine" tagine. I'm sure it tastes delicious but it feels a bit like he wanted to throw in the tagine every ingredient that sounds North African to him.
Tagine is precisely moroccan not northafrican, we don't call an english breakfast an european breakfast we call it rather an english breakfast highlighting the UK as its origin and so is the tagine, a moroccan vessel, cookingware...,dish etc, that's part one part two: it's a no go to put the Tagine on an open flame to cook without a diffuser beneath it otherwise it's gonna crack. Part three: a part from the tagine itself, what you threw in there has nothing to share with the Tagine as a dish, growing up eating in morocco, so would rather call it a Tagine as you dreamt of it to be like! i did'nt mean to be harsh to you, it's just my 2 cents to that, so take it easy, cheers
Are you even North African ? I am half Moroccan and half Algerian and we have tagine dishes on either side of family. Tagine is just the cooking utensil that is used in various North African countries such as Morocco, Algeria and Tunisia etc. Please don’t educate people on history that you clearly don’t know of
@@H.rgirlie Liar ,algeria has no tajine , they started imitating us recently ,my mother was born and lived in Oran til late 60s,there was no tajine there
@@rifitto that’s ur family not mine I grew up with it on both sides. Algeria does have and use tagine, it isn’t my problem ur family didn’t use it. Another hateful Moroccan 😂 what’s new. Aren’t y’all bored yet ?
Why dont they just get an African and there are enough of them in England to make the dish but oh no they have to send a Yorkshire man to learn how to cook a Targine. It is as bad as haveing a Somoan Kiwi and Aussie and a Barrow boy who have never heard of many dishes let alone pronouce them, let along being conversant with what they should taste like! I have seen that mainly all the dishes are Asian but not one Asian male has won Masterchef, however several Indian and Asian women have! When asked why they say that the Indian males can only cook Indian dishes, however when the female of the ethicity makes like Zhalia Mehmood, and various others they say she is showcasing her hertiage and ancestors food!
It''s for a UK show, what have you got against a native Englishman presenting it and making it for a predominantly English audience? I'm sure an Asian male will win it one day, maybe an Aboriginal Australian first? Nah probably not.
Hahahahahaahhaahahaha! Wllah ta hmar!! Kifech tabouleh?!?!! This is not how to cook the “perfect tagine” it’s cringey when a non-Moroccan is going to talk about perfect tagine. Leave it to the Moroccans little frenchman
Delicious...I love international cooking...I tried the Moroccan tagine and it was delicious
Did you like it 🥰🥰🥰
Remember it is his version of Moroccan cooking. He is after all a “Chef”. His taste buds and display will obviously be different. Not everyone owns a Tajine.
I think it is nice to see you can cook in different pots. Also everybody’s taste buds are different. I like when chefs put their own spin on a dish.
CREATIVE is the word I would use. Experiment yourself you will be amazed. Gigi
I’m cooking a tagine for 6 next month. I’ve cooked it before, it was nice, but this time I’m doing it with fresh spices and with lamb and chicken . 🤞thus recipe will help
The Tagine Recipe if anyone wants it. Done my best but some of the info is quite vague. Also split up the steps a bit differently as I prefer to prep before I start cooking.
Ingredients:
Leg of lamb ~1.8kg with bone or (~1.4kg Diced Lamb)
Tablespoon of Coriander
Tablespoon of Cumin
Tablespoon of Turmeric
Tablespoon of Paprika
Tablespoon of Harissa Paste
Olive Oil
Tablespoon of Tomato Puree
1 Whole White Onion
3 Cloves of Garlic
3 tins of tomatoes or 6 large tomatoes
2 Handfuls of apricots
2 handfuls of sultanas
2 hand full of dates
2 hand full of almonds
2 Tablespoon of Honey
1 Star anise
1/4 teaspoon of saffron (not in this recipe but my personal taste)
200 grams of chickpeas
? Fresh Flat leaf parsley
? Fresh Corriander
? Fresh Mint
Prep:
Cut lamb into chunks
Dice Onion into large pieces
Cut the 3 cloves of garlic into large pieces
If using tomatoes chop them into large pieces
Make the Paste:
Mix Corriander, cumin, turmeric and paprika together.
Add Harissa
Add a dash of olive oil
Mix until paste-like
Add Lamb to the paste and mix
Heat pan with olive oil
Once hot add the lamb
Add onions and garlic and a Tablespoon of Tomato Puree
Stir well
Stir occasionally until the lamb is sealed
Once sealed add the tomatoes of choice
Add apricots, sultanas, dates and almonds, honey, star anise (and saffron if you want)
Stir well
Add boiling water so that it reaches halfway up the meat
Once the pan comes back to the boil, take it off the heat and transfer the contents to the tagine.
Let the tagine cook for 45-60 minutes
Add chickpeas, Fresh Parsley, coriander and mint to the tagine
Stir and Serve
Thank you ❤
Thank you
👍
Moroccan food is amazing ❤
Great recipe
Delicious recipe 😋
Moroccan Tagine 😍🇲🇦
Yummy 😋 😋 😋 😋 👍👌😘
The sweetness here is to much, honey ok, some raisins some abricots, ok…He adds far to much. Also because he added also abricots in the taboulé. And use Ras-el-Hounad, it means The Best of the Shop. Contains already anise, paprika, cumin, etc…Nice salad, in colder days I would chose for couscous ! Lovely these C-pies.
Cooking in a tagine doesn't keep food moist by keeping water condensing over it, otherwise you could just sprinkle water over anything - it will still dry out. Moisture comes from cooking temperature, time and the meat you use.
Everything could be done in thr tagine.
amazing content
friend
First one boyy. Lets hope Guy Fieri see this
Would love this but my diabetes would go heywire
James, you should have cooked this in a Le Creuset Dutch oven and called it a North African lamb stew. It would have tasted exactly the same and all the pedants in the comment section wouldn't be able to moan about it's lack of authenticity.
That looks delicious by the way that harridssa is from Tunisia 🇹🇳 🤣
The tagine is great but forgive me you have no idea what a true Lebanese Tabboule looks like. Sorry... Still a big fan xx
not nortth africa, but Morocco, ffs why the westerners always making Moroccan stuff as North african, that's ridiculous
And u think morocco is in ur mom's tabboon
i always like his show. But, whoever camered this film, i wish he'd learned hold the camera by now, obviously this was made long time ago. lol
Grew up eating tagine but never seen it like this before ??
Nice video, you need to mention that those recipes are your take and not the authentic ones.
We never add apricot to Tabouleh 🙄
It's literally like adding baked beans to an Italian pizza, stop messing with our food 😁
"Everything that has even been put in a tagine" tagine. I'm sure it tastes delicious but it feels a bit like he wanted to throw in the tagine every ingredient that sounds North African to him.
I would agree. Way too complicated, too many ingredients.
W
Cooking in the tajine would be better
Please keep the camera still!!
I feel seasick watching this 😳
We don't put honey or almonds. I wouldn't eat that. Every country should stick to its dishes
James Martin is one of the most annoying chefs ever. He really irritates me. He’s like nails down a chalkboard 😰
Dont Watch him then!
Pity he doesn't know what a seasoned taking is!
Tagine is precisely moroccan not northafrican, we don't call an english breakfast an european breakfast we call it rather
an english breakfast highlighting the UK as its origin and so is the tagine, a moroccan vessel, cookingware...,dish etc, that's part one
part two: it's a no go to put the Tagine on an open flame to cook without a diffuser beneath it otherwise it's gonna crack.
Part three: a part from the tagine itself, what you threw in there has nothing to share with the Tagine as a dish, growing up eating in morocco, so would rather call it a Tagine as you dreamt of it to be like!
i did'nt mean to be harsh to you, it's just my 2 cents to that, so take it easy, cheers
Are you even North African ? I am half Moroccan and half Algerian and we have tagine dishes on either side of family. Tagine is just the cooking utensil that is used in various North African countries such as Morocco, Algeria and Tunisia etc. Please don’t educate people on history that you clearly don’t know of
@@H.rgirlie Liar ,algeria has no tajine , they started imitating us recently ,my mother was born and lived in Oran til late 60s,there was no tajine there
@@rifitto that’s ur family not mine I grew up with it on both sides. Algeria does have and use tagine, it isn’t my problem ur family didn’t use it. Another hateful Moroccan 😂 what’s new. Aren’t y’all bored yet ?
@@H.rgirliepolluted blood algérian,tagine is moroccan only. Stick to your own turkish cuisine
@@AdamAzzr focus on the women selling themselves to foreign men ur country. Majority y’all mixed with subsaharan
Why dont they just get an African and there are enough of them in England to make the dish but oh no they have to send a Yorkshire man to learn how to cook a Targine. It is as bad as haveing a Somoan Kiwi and Aussie and a Barrow boy who have never heard of many dishes let alone pronouce them, let along being conversant with what they should taste like! I have seen that mainly all the dishes are Asian but not one Asian male has won Masterchef, however several Indian and Asian women have! When asked why they say that the Indian males can only cook Indian dishes, however when the female of the ethicity makes like Zhalia Mehmood, and various others they say she is showcasing her hertiage and ancestors food!
It''s for a UK show, what have you got against a native Englishman presenting it and making it for a predominantly English audience? I'm sure an Asian male will win it one day, maybe an Aboriginal Australian first? Nah probably not.
Tagine verkrachters
it's Moroccan not north african
🙋♂️
I didn't know morocco is in Europe nowadays 😳 stupid Moroccans
THAT IS NOT A MOROCCAN TAGINE
NO NO NO!! This has nothing to do with tagine or North African cooking. It’s like watching Jamie Oliver making jerk rice.
Hahahahahaahhaahahaha! Wllah ta hmar!! Kifech tabouleh?!?!! This is not how to cook the “perfect tagine” it’s cringey when a non-Moroccan is going to talk about perfect tagine. Leave it to the Moroccans little frenchman