Mary Berry Lamb Tagine is a delightful rendition of the classic Moroccan dish, known for its rich, aromatic flavors and tender meat. In her usual style, Mary Berry simplifies the exotic with accessible ingredients and clear instructions, bringing the warmth and spice of North Africa into any home kitchen. This dish combines succulent lamb with sweet apricots, fragrant spices, and a hint of citrus, creating a comforting yet sophisticated meal.
What is Mary Berry Lamb Tagine Recipe?
Mary Berry Lamb Tagine is a one-pot dish that is inspired by the traditional Moroccan stew cooked in a clay pot called a tagine. It is made with lamb, spices, tomatoes, honey, apricots, preserved lemons, and chickpeas, and it is simmered slowly in the oven until the lamb is tender and the sauce is thick and flavourful. It is a perfect dish for a cozy weekend dinner or a special occasion.
With a total preparation and cooking time of about 2 hours, this recipe is perfect for a leisurely cooking day or a special dinner, promising to transport your senses to the heart of Moroccan cuisine.
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Why You Love this Recipe
This Lamb Tagine recipe is beloved for several reasons:
- Ease of Preparation: Despite its exotic flavors, the recipe is straightforward, requiring only simple marinating and simmering techniques.
- Flexibility: The dish is adaptable to various lamb cuts and can be customized with different vegetables and levels of spiciness. It accommodates a range of accompaniments, making it versatile for any meal.
- Nutritious: Lamb is a great source of protein, iron, zinc, and vitamin B12, while the inclusion of dried fruits and vegetables adds a bounty of antioxidants, fiber, and vitamin C.
- Comforting Quality: The dish is the epitome of comfort food, offering warmth and satisfaction with its hearty and aromatic nature.
- Aromatic Appeal: Cooking this tagine fills your home with inviting scents, enhancing the dining experience even before the first bite.
Ingredients Needed to Make Mary Berry Lamb Tagine Recipe
- 2–3 tbsp sunflower oil
- 750g (1lb 10oz) lamb neck fillet, sliced into 2–3cm (¾–1¼in) pieces
- 2 large onions, sliced
- 3 celery sticks, sliced
- 2 garlic cloves, crushed
- 4cm (1½in) knob of fresh root ginger, peeled and grated
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp ground cinnamon
- 400g tin of chopped tomatoes
- 450ml (15fl oz) chicken or lamb stock
- 2 tbsp tomato purée
- 2 tsp harissa paste
- 1 tbsp runny honey
- 8 ready-to-eat dried apricots, quartered
- 2 preserved lemons, sliced into 8 pieces and any pips removed
- 400g tin of chickpeas, drained and rinsed
- 2 tbsp chopped parsley
Instructions to Make Mary Berry Lamb Tagine Recipe
Step 1: Preheat the oven and brown the lamb
Preheat the oven to 150˚c/130˚c Fan/Gas 2. Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. Add the oil and the lamb and fry for 3–4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.
Step 2: Fry the vegetables and spices
Add the onions and celery to the same pan and fry over medium heat for 3–4 minutes until starting to soften but not browned. Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds, then add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons.
Step 3: Bring to a boil and transfer to the oven
Bring the mixture to a boil, stirring, and then return the lamb and any juices to the pan. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour.
Step 4: Add the chickpeas and cook uncovered
Remove from the oven, stir in the chickpeas, and check the seasoning, then return to the oven, uncovered, and cook for another ½–1 hour or until the onions have softened and the meat is tender.
Step 5: Sprinkle with parsley and serve
Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad Moroccan Summer Salad from Quick Cooking or any other side dish of your choice.
What Do I Serve With Mary Berry Lamb Tagine?
Pair Hairy Bikers Lamb Tagine with a variety of sides for a complete and harmonious meal:
- Couscous: This light and fluffy semolina staple is a classic pairing. Enhance it with butter, herbs, and lemon for added flavor.
- Bread Varieties: Offer a selection of bread like flatbread, pita, naan, or crusty bread for dipping and scooping up the delicious sauce.
- Rice: Complement the tagine with plain or embellished rice, adding saffron, raisins, or nuts for an extra layer of taste and texture.
- Quinoa: For a healthier twist, serve with quinoa, known for its high protein and fiber content, while providing a satisfying nutty taste.
- Salad: Balance the richness of the tagine with a refreshing salad, simple or elaborate, to introduce a crunchy, light element to your meal.
Pro Tips to Make Perfect Mary Berry Lamb Tagine
For a delightful Lamb Tagine, consider these expert suggestions:
- Marination: Prolong the marination of the lamb, ideally overnight or a minimum of 8 hours, to deeply infuse the meat with the spices, enhancing tenderness and flavor.
- Searing: Ensure a thorough browning of the lamb. This step is crucial for developing a rich, caramelized crust, contributing significantly to the depth of flavor in the final dish.
- Cookware Choice: Opt for a traditional tagine or a spacious casserole dish, which helps in even cooking and maintaining the moisture and aroma within the dish. The unique design of a tagine aids in condensing the steam back into the dish, enriching the flavor.
- Toasting Almonds: Toast almonds until golden for a delightful crunch and enhanced nutty flavor, carefully avoiding burning.
- Fresh Herbs: Garnish with freshly chopped coriander and parsley to introduce a vibrant color and a burst of freshness, providing a pleasing contrast to the rich flavors.
Variations of Mary Berry Lamb Tagine
Explore these creative twists to personalize the Lamb Tagine:
- Meat Variations: Swap lamb with beef or chicken, or mix different meats for varied texture and taste. Adjust cooking times accordingly.
- Vegetable Additions: Integrate potatoes, sweet potatoes, or other root vegetables to add heartiness. Chickpeas can also be a nutritious inclusion.
- Spice It Up: Introduce harissa paste for a spicy kick or preserved lemon for a tangy depth. These elements beautifully complement the sweetness from dried fruits and honey.
- Olives: Incorporate green or black olives to infuse a Mediterranean essence and a savory bite into your tagine.
How do I store Mary Berry Lamb Tagine Leftovers?
You can store Mary Berry Lamb Tagine leftovers in the following ways:
- In the fridge: Transfer the leftovers to an airtight container and refrigerate for up to 3 days.
- In the freezer: Transfer the leftovers to a freezer-safe container or a ziplock bag and freeze for up to 3 months. Label the container or bag with the name and date of the dish.
- In the oven: If you are planning to reheat the dish within a few hours, you can leave it in the oven, covered with foil, at a low temperature (around 100°C/80°C Fan/Gas ¼).
How do I reheat Mary Berry Lamb Tagine Leftovers?
You can reheat Mary Berry Lamb Tagine leftovers in the following ways:
- In the oven: Preheat the oven to 180°C/160°C Fan/Gas 4. Transfer the leftovers to an ovenproof dish, cover with foil, and bake for 15–20 minutes or until heated through.
- In the microwave: Transfer the leftovers to a microwave-safe dish, cover with a lid or a damp paper towel, and microwave for 5–10 minutes or until heated through, stirring halfway.
- On the stovetop: Transfer the leftovers to a large saucepan, add a splash of water or stock, and bring to a boil over medium-high heat. Reduce the heat and simmer for 10–15 minutes or until heated through, stirring occasionally.
The nutrition value per serving is as follows:
- Calories: 538 kcal
- Carbohydrates: 38 g
- Protein: 38 g
- Fat: 25 g
- Saturated Fat: 7 g
- Cholesterol: 118 mg
- Sodium: 394 mg
- Potassium: 1120 mg
- Fiber: 8 g
- Sugar: 18 g
- Vitamin A: 1010 IU
- Vitamin C: 19 mg
- Calcium: 97 mg
- Iron: 6 mg
What are the best cuts of lamb for Tagine?
Lamb shoulder or leg cut into chunks are ideal for tagines due to their flavor and texture. These cuts become wonderfully tender and flavorful when cooked slowly. Ensure to trim excess fat for a less greasy finish
How do I make my lamb tagine more tender?
To make your lamb tagine more tender, you need to use a good quality cut of lamb, such as neck fillet, shoulder, or leg, and trim off any excess fat. You also need to brown the lamb well before adding it to the sauce, as this will seal in the juices and add more flavor. Finally, you need to cook the lamb tagine slowly and gently in the oven, or in a slow cooker, until the meat is falling apart.
What spices do I need for a lamb tagine?
The spices you need for a lamb tagine are cumin, coriander, cinnamon, harissa paste, and honey. These spices give the dish a rich and aromatic flavor, with a balance of sweetness and heat. You can also add garlic, ginger, and preserved lemons for more depth and tanginess. You can find these spices in most supermarkets or online.
Can I make Lamb Tagine without a traditional clay tagine pot?
Absolutely! While a clay tagine pot is traditional, you can use any ovenproof casserole or a deep, heavy-bottomed pot with a lid. The key is slow cooking at a consistent temperature to tenderize the meat and meld the flavors.
I hope you enjoyed this lamb tagine recipe by Mary Berry. It’s a wonderful way to experience the flavors of Morocco in your own kitchen. It’s also a great dish to make ahead and freeze for busy days. Let me know how it turned out for you in the comments below. And if you liked this recipe, please share it with your friends and family. Thank you for reading and happy cooking!