Mary Berry’s Lamb Tagine Recipe
Mary Berry’s Lamb Tagine Recipe
Introduction:
I traveled to Morocco, where Lamb Tagine Recipe are a staple dish. Although they take time to cook, they are easy to prepare. This is my quicker version, as some tagines can take up to three hours to cook. The spices used in this Lamb Tagine Recipe are a classic combination for tagines, offering a rich depth of flavor. It's worth keeping these spices in your pantry so you always have them available.
Method:
1- Prep time: 30 minutes
Cook time: 1 hour 40 minutes–2 hours 10 minutes
2- Preheat the oven to 150˚c/130˚c
3- 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.
4- Add the onions and celery to the pan and fry over a 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, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the 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.
5- 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 (see note).
6- Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.
Mary Berry's one-pot lamb stew, inspired by Moroccan tagine, blends a variety of spices to deliver a rich, deep, and flavorful dish that's perfect for feeding a crowd.
- 3 tablespoons sunflower oil
- 1 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 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoons ground cinnamon
- 400g tin of chopped tomatoes
- 450ml (15fl oz) chicken or lamb stock
- 2 tablespoons tomato purée
- 2 tablespoons harissa paste
- 1 tablespoon 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 tablespoons chopped parsley
- 1- Prep time: 30 minutes
- Cook time: 1 hour 40 minutes–2 hours 10 minutes
- 2- Preheat the oven to 150˚c/130˚c
- 3- 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.
- 4- Add the onions and celery to the pan and fry over a 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, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the 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.
- 5- 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 (see note).
- 6- Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking.
