Thank you for taking the time to watch my video and for subscribing to my channel. I'm happy to answer any culinary questions you might have. Best Wishes Kevin 👍😁
Out of sssooo many Tagine recipes, this is by far the best, done with so much love and passion, soothing calming voice, Thank You so much 🙏🏽 I subbed 💖
Thank you so much Farzana for your kind and thoughtful words, they are appreciated. I hope you watch more of my videos and please feel free to ask questions. Best Wishes Kevin 🙂👍
Thanks for taking the time to leave a comment but I politely disagree. I use top quality saffron from Afghanistan and wrote about it on my blog in detail. chefkevinashton.com/2021/03/01/afghanistan-saffron-company/ Top quality saffron it not dry, so it would be very difficult to crush it in the way you suggest. I do get all of the flavour out of my saffron by steeping it in a small amount of boiling water, which in a few minutes releases all of the flavour and colour. I then add the saffron threads and the liquid into the dish. Best Wishes Kevin
Hi Deborah and thanks for the question. I cooked the lamb for almost 2 hours in a preheated fan assisted oven at 175 C (347 F) until tender. Best Wishes Kevin
That is a great question! Mixed spice is a ready mixed blend usually of Ground Cinnamon (40%), Ground Coriander (38%), Caraway Seed, Ground Nutmeg (4%), Ground Ginger and ground Cloves. That can be bought in most UK supermarkets, here is an example www.tesco.com/groceries/en-GB/products/257512127 If you are not in the UK then you can make your own here is a recipe. 4 teaspoons Ground Cinnamon 4 teaspoons Ground Coriander 1/2 teaspoon Ground Caraway 1/2 teaspoon Ground Nutmeg 1/4 teaspoon Ground Cloves 1/4 teaspoon Ground Ginger Best Wishes Kevin
@@chefkevinashton I am a Moroccan woman and I have never seen anyone put mixed spices in with the apricots maybe some orange blossom water maybe some cinnamon but all the other things are not Moroccan as far as my auntie granny or I am there together. I’m sure it’s delicious. Looks gorgeous, but those mixed spices kind of threw me.
There is sea salt and black pepper in the dish from my salt and pepper mills. I seasoned it when I was browning the lamb. I did not write down an amount ,because it is down to personal taste. Best Wishes Kevin
Brilliant...Just like my Mama would have made it...😅. ThankU I am gonna give it a bash... It's been a Labour of Love. But what the Heck.😊. It looks so good, cos it tastes so good...😂🤣
Hi Benie and welcome to my channel. Thank you so much for such a great compliment about my Lamb Tagine. Always happy to answer your cooking questions if I can. Best Wishes and Happy Halloween Kevin :)
Hi Simon and thank you for watching my video. Often in professional catering, chefs will wear food handlers gloves when handling raw meat as an extra hygiene precaution, then remove the gloves when the job is done. I wore several pairs of black food gloves during the preparation and cooking of the tagine because it is quite a messy job and wearing food handlers gloves made it quicker. I wore one pair for handling the raw meat then a second pair when I was making the almond and apricot garnish. You notice at the end of the video I have taken the gloves off. Best Wishes Kevin 👍
@@chefkevinashton I know, but today we see that a lot of Moroccan wealth has been stolen By the country of Algeria and attributed to them because we are from North Africa That's why I wrote that no Thank you for the deliciNext time, I want you to make us a Soussi tagine ous tagine recipe It is made from chicken and contains spices, ginger, cinnamon, and turmeric It has onions and raisins, and it has cinnamon with sugar and honey, and on top it has tomatoes and dried plums Delicious right well
@@chefkevinashton Morocco is in north africa indeed ,but But it doesn't mean its cuisine is north African. ,every country has its proper recipes ,never heard someone calling paella south European dish ? or calling Les galettes bretonnes a western European dish ?the first is Spanish and the second is french ,period . algerians are trying to copy and steel every Moroccan dish under the excuse of all of us being Maghreb countries ,they are editing everything in wikipedia ,don't fell in their trap
Hi Philippe and thank you for watching my video. I wore several pairs of black food gloves during the preparation and cooking of the tagine because it is quite a messy job and wearing food handlers gloves made it quicker. I wore one pair for handling the raw meat then a second pair when I was making the almond and apricot garnish. You notice at the end of the video I have taken the gloves off. Best Wishes Kevin 👍
That looks phenomenal😮 you earned a new subscriber❤
Thank you for taking the time to watch my video and for subscribing to my channel. I'm happy to answer any culinary questions you might have.
Best Wishes
Kevin
👍😁
@@chefkevinashtonThank you for this awesome recipe😋 will do for sure🙏
Out of sssooo many Tagine recipes, this is by far the best, done with so much love and passion, soothing calming voice, Thank You so much 🙏🏽 I subbed 💖
Thank you so much Farzana for your kind and thoughtful words, they are appreciated. I hope you watch more of my videos and please feel free to ask questions.
Best Wishes
Kevin
🙂👍
Moroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦@@chefkevinashton
@@chefkevinashtonMoroccan tagine is not Africa 🇲🇦🇲🇦🇲🇦🇲🇦
Kevin that looks fantastic. You make things look so easy and they always come out great. Nicely done
Thanks Charlie for your kind words, it is always good to hear from you.
To use saffron first you should crush it and then put 2 ice cubes on it.this way it gives all the flavour and colr out.
Thanks for taking the time to leave a comment but I politely disagree.
I use top quality saffron from Afghanistan and wrote about it on my blog in detail.
chefkevinashton.com/2021/03/01/afghanistan-saffron-company/
Top quality saffron it not dry, so it would be very difficult to crush it in the way you suggest. I do get all of the flavour out of my saffron by steeping it in a small amount of boiling water, which in a few minutes releases all of the flavour and colour.
I then add the saffron threads and the liquid into the dish.
Best Wishes
Kevin
Never put in on ice it needs heat to release its flavours
Nice looking dish Kevin lots of flavor!
Thanks Daniel, your thoughtful comments are appreciated.
Best Wishes
Kevin
Made this today in my tagine that I bought on a recent trip to Marrakesh . It was absolutely delicious and I will 100% make it again 😊
Thank you so much Deborah for taking the time to leave such a great review. :)
Can you tell me how long it goes in the oven for please ?
Hi have just heard the information I require . I was too impatient !!🤦🏼♀️
Hi Deborah and thanks for the question.
I cooked the lamb for almost 2 hours in a preheated fan assisted oven at 175 C (347 F) until tender.
Best Wishes
Kevin
This looks great Chef! I like that you have used apricots rather than prunes.
Thank you for your kind words. I would have used both prunes and apricots had they been available at the time.
Can u plz help will it taste OK without salt I'm making it for moroccan guests
I did season it with sea salt and black pepper when I was browning the lamb.
Best Wishes
Kevin
I think you must have at least a small pinch or substitute the salt with citrus (lemons?)
The "mixed spices" in the apricot garnish, is that Ras el Hanout or something else?
That is a great question!
Mixed spice is a ready mixed blend usually of Ground Cinnamon (40%), Ground Coriander (38%), Caraway Seed, Ground Nutmeg (4%), Ground Ginger and ground Cloves.
That can be bought in most UK supermarkets, here is an example
www.tesco.com/groceries/en-GB/products/257512127
If you are not in the UK then you can make your own here is a recipe.
4 teaspoons Ground Cinnamon
4 teaspoons Ground Coriander
1/2 teaspoon Ground Caraway
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
Best Wishes
Kevin
@@chefkevinashton I am a Moroccan woman and I have never seen anyone put mixed spices in with the apricots maybe some orange blossom water maybe some cinnamon but all the other things are not Moroccan as far as my auntie granny or I am there together. I’m sure it’s delicious. Looks gorgeous, but those mixed spices kind of threw me.
You can use this on the side but would need to get a diffuser for the bottom of the tagine
Hi Angela, Thank you for taking the time to leave a useful comment. :)
Best Wishes
Kevin
👍
I put this on my stove but with a metal diffuser. Something in between the ceramic & the element.
@@kitt7477 Thanks for sharing this. Best wishes Kevin
There is no salt in the dish????
There is sea salt and black pepper in the dish from my salt and pepper mills. I seasoned it when I was browning the lamb. I did not write down an amount ,because it is down to personal taste.
Best Wishes
Kevin
best recipe by far!
Thank you much for your kind compliment about my recipe, so glad you liked it!
Best Wishes
Kevin
Brilliant...Just like my Mama would have made it...😅. ThankU I am gonna give it a bash... It's been a Labour of Love. But what the Heck.😊. It looks so good, cos it tastes so good...😂🤣
Hi Benie and welcome to my channel.
Thank you so much for such a great compliment about my Lamb Tagine.
Always happy to answer your cooking questions if I can.
Best Wishes and Happy Halloween
Kevin :)
Morrocan food❤
Yes Morrocan food is full of amazing flavours!
Best Wishes
Kevin
👍
👌👌👏👏👏
Thank you so much for your kind support it is very appreciated.
Moroccan recipe
Hi Nawal and thanks for leaving a comment.
why do you need gloves on to cook food ?
Hi Simon and thank you for watching my video.
Often in professional catering, chefs will wear food handlers gloves when handling raw meat as an extra hygiene precaution, then remove the gloves when the job is done.
I wore several pairs of black food gloves during the preparation and cooking of the tagine because it is quite a messy job and wearing food handlers gloves made it quicker. I wore one pair for handling the raw meat then a second pair when I was making the almond and apricot garnish. You notice at the end of the video I have taken the gloves off.
Best Wishes
Kevin
👍
Moroccan tagine is not Africa
Morocco is in North Africa.
@@chefkevinashton I know, but today we see that a lot of Moroccan wealth has been stolen By the country of Algeria and attributed to them because we are from North Africa That's why I wrote that no Thank you for the deliciNext time, I want you to make us a Soussi tagine ous tagine recipe It is made from chicken and contains spices, ginger, cinnamon, and turmeric It has onions and raisins, and it has cinnamon with sugar and honey, and on top it has tomatoes and dried plums Delicious right well
@@chefkevinashton Morocco is in north africa indeed ,but But it doesn't mean its cuisine is north African. ,every country has its proper recipes ,never heard someone calling paella south European dish ? or calling Les galettes bretonnes a western European dish ?the first is Spanish and the second is french ,period . algerians are trying to copy and steel every Moroccan dish under the excuse of all of us being Maghreb countries ,they are editing everything in wikipedia ,don't fell in their trap
Why the glove ?
Hi Philippe and thank you for watching my video. I wore several pairs of black food gloves during the preparation and cooking of the tagine because it is quite a messy job and wearing food handlers gloves made it quicker. I wore one pair for handling the raw meat then a second pair when I was making the almond and apricot garnish. You notice at the end of the video I have taken the gloves off.
Best Wishes
Kevin
👍