Okay lovely people, we're going to do a gorgeous, gorgeous melt in your mouth sticky melt in
your mouth meat dish.
We're doing a lamb tagine okay.
This is a tagine right, it's basically the old fashioned hundreds of years old portable
stove.
Now the point of the lid is that it just traps the steam around here and just helps tenderise
meat and stuff like that.
Beautiful lamb shanks, I'm 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 going to go with a teaspoon of the Raz El Hanout.
Or they call it garam masala.
Then I'm going to use some coriander seeds, half a teaspoon, teaspoon there abouts and
just a good pinch of cumin, classic, classic Moroccan flavour and just use a little pestle
and mortar 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 going to 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,
they need love.
In a good a tagine there's always an element of sweetness and always from the element of
dried fruit.
I'm using apricot here.
It could be sour cranberries, or cherries, or blueberries, whatever.
I'm going to use a little bit of coriander.
What I'll do is just use the stalk actually.
I'll sue the stalk here.
What I do these days just because I'm lazy, get a garlic crusher, put the garlic into
the crusher and just crush it straight in and it saves me a job.
Right so 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.
that's all great flavour.
Once you've done that you can put in a few new potatoes and then go in with your shank
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 like stick it in and then with no power just rip
it.
you know hat I mean?
That's what you want you want meat that just watch it, that's what you want.
That's what tagine is all about.
Let's take this over have a look at that!
Gorgeous, really, really nice.
And if you think about it how long does it take to put together.
Four or five minutes to knock together, forget it, two two and half hours, go down the pub,
go down the park with the kids, you know whatever and then you've got this when you come back!
And what's really nice to contrast the gravy and the spice is some yoghurt and a really
simple, just chop some mint.
A squeeze of lemon juice in some yoghurt goes really, really well with this.
Let me do a portion.
What I love to do is just tear up some of that flatbread like that.
Get yourself a little bit of the old couscous, and then go for your favourite looking bit
of lamb shank over here bang it straight in the middle like that.
Go and get some of your new potatoes, you don't need that many new potatoes because
you've got the couscous anyway.
But none the less they're good in there with a little bit of chopped coriander you can
put on a few little leaves around there as well.
And the yoghurt just think of it, it's not being poncy think of it as a little you know
fire extinguisher.
You've got the spice in there and it's just really, really nice.
And something that they love to do in Marrakesh, they've got the pomegranates, and what they
do is they cut it in half like this and you pop your hand over like this and then you
just pat over these pomegranates and there's these little capsules of sweetness and you
have to try it to get it and it's absolutely gorgeous with this rich, rich lamb beautiful.
SO look at that guys.
An absolutely brilliant dish, really melt in your mouth, incredible flavour from that
lamb and that refreshing yoghurt from those capsules, sweet pomegranate.
It so works.