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.”