I always make my Lamb tangine in a slow cooker as this perfectly imitates the slow cooking effects of a tangine (the clay device used to cook them that gives the dish it's name).
Oh my god, he is just hysterical! I always knew about Ainsley, in my youth, but i appreciate his character so much more, now. He is awesome 😂 Great chef, too
I have been following your cooking on BBC for past 25 years and I really love your cooking shows and the presentation. I have my own small scale channel with many authentic Indian ethnic recipes .
Very good Technique keeping your Ginger in the Freezer & using a MicroPlain. Great to see you toast the spices. I a lot freeze my Fresh Garlic, Tumeric & Thai Ginger. I this recipe I would have used the fresh Tumeric... It really does make a difference. Awesome recipe! Hello From Australia!
Interesting way of cooking this. I've always seasoned the lamb and put it in the fridge for 24hrs and browned it first so the onions, garlic, and other veg can absorb some of the flavors from the juices and cooking oil left in the pan. Sweating the onions is a nice way of deglazing the pan and marrying the flavors in the dish. I'd be interested to hear what you think about building the dish in this order, since I'm sure you're a more accomplished chef than I am, or at least one who is more camera friendly. I'm always looking to up my game, so to speak.
@@byteme9718 i think u r mistaken buddy , i've seen a lot of his cooking shows, the man knows how to cook , u r confusing with someone else , can u give me link ?
@@zecool7041 I'll see if I can find it. I like him but that's why he became a TV chef, his character. Jamie Oliver is but Ainsley is just above dishwasher level.
Had a quick look but couldn't find it but there's one episode where from memory James Martin is making fried rice and he asks Ainsley to add egg. He cracks one in and then immediately stirs it into the rice which then turns to mush. Again, from memory, James had even cleared part of the pan in advance for him to fry the egg BEFORE combining it. I do remember it was met with a cutting remark. I like Ainsley but he never seems comfortable cooking and to me just comes across as a TV presenter first. Jamie Olive is the same and when you see the crap he plates up you can see why he was never a real chef. The big difference between them is that while I'd happily buy Ainsley a drink I just want to punch Oliver. If I find the video I will send the link because I'd quite like to watch it again. The comment made was TV friendly but you know how James (if I'm right) was quite miffed his dish had been ruined and elsewhere would have said far more.
