Lamb shank tagine with herb tabbouleh by James Martin On Saturday Kitchen Live

Lamb tagine was on the menu in today’s Saturday Kitchen live. The master chef was joined by chefs Michael Caines and Peter Weeden to serve up a delicious Moroccan dish, lamb shank tagine with herb tabbouleh.

Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt.

James says about his dish: “This slow-cooked lamb stew is a mash-up of Moorish ingredients: ras-el-hanout, harissa paste, saffron, olives, dried apricots, pomegranates, pistachios and plenty of herbs provide the exotic flavours.”