Delicious...I love international cooking...I tried the Moroccan tagine and it was delicious

Delicious recipe 😋

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

Great recipe

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

amazing content friend

Yummy 😋 😋 😋 😋 👍👌😘

Moroccan food is amazing ❤

Moroccan Tagine 😍🇲🇦

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.

Grew up eating tagine but never seen it like this before ??

That looks delicious by the way that harridssa is from Tunisia 🇹🇳 🤣

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.

Everything could be done in thr tagine.

Would love this but my diabetes would go heywire

First one boyy. Lets hope Guy Fieri see this

W

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

"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.

The tagine is great but forgive me you have no idea what a true Lebanese Tabboule looks like. Sorry... Still a big fan xx

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.

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 😁

Cooking in the tajine would be better

Tagine verkrachters

Pity he doesn't know what a seasoned taking is!

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

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 Moroccan not north african

not nortth africa, but Morocco, ffs why the westerners always making Moroccan stuff as North african, that's ridiculous

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

James Martin is one of the most annoying chefs ever. He really irritates me. He’s like nails down a chalkboard 😰

THAT IS NOT A MOROCCAN TAGINE