Mary Berry Lamb Tagine

I’ll be honest—this nearly defeated me the first time I tried it. The flavours were there, but the lamb? Tough as an old boot. I thought I’d followed Mary’s instructions to the letter, but clearly the tagine gods needed a bit more coaxing.

Turns out, I rushed it. Classic mistake. This is not a “quick simmer and hope for the best” kind of dish—this is the kind of meal you slowly coax into something magic.

And once I got that bit right? Rich, fragrant, fork-tender perfection. Sweet apricots, tangy preserved lemon, gentle spice… the kind of dinner that makes you pause mid-bite. Let me show you how I fixed it—and how to avoid my rookie mistakes.

The Secret Behind This Bake

What makes this tagine shine (beyond the heavenly smell wafting through the kitchen) is balance. A lot of lamb tagines lean too sweet or too spicy—this one, though, walks the line.

• Preserved lemons give a salty-sour punch that lifts the whole dish. Most recipes either skip them or use lemon zest. Don’t. It’s not the same.
• Neck fillet is ideal. It’s marbled enough to go silky with a long cook, but not greasy. Stewing lamb works too, but needs a touch longer.
• And surprisingly, celery. I nearly left it out, but it adds a gentle earthiness that helps round out the sweet notes from the apricots and honey.

INGREDIENTS + WHY THEY MATTER

• Lamb neck fillet – Rich, meaty, and tender when slow-cooked. I once used shoulder—worked, but needed an extra 20 mins.
• Celery + onion – Not just filler. They melt into the sauce, adding sweetness and body.
• Fresh ginger – Adds a zesty kick. I tried it once with ground—it just didn’t have the same depth.
• Ground cumin, coriander, cinnamon – These are your backbone spices. Freshness makes a real difference here. I once used an old jar of cinnamon, and the whole thing tasted flat.
• Harissa paste – A touch of heat and smokiness. If yours is very spicy, start with 1 tsp and add more later.
• Dried apricots – Sweet little bursts. I once chopped them too fine and they disappeared—leave them chunky.
• Preserved lemons – The not-so-secret magic. Bright, salty, deeply aromatic. You can make your own, but shop-bought is just fine.
• Chickpeas – Bulks it up and soaks up flavour. I’ve used butter beans in a pinch, but chickpeas hold their shape better.

Want to Change It Up? Here’s How

• No lamb? – Beef shin or stewing beef can work, but you’ll need an extra 30–45 mins of oven time. Not quite as luscious, though.
• Vegetarian version? – Swap the lamb for a mix of aubergine, butternut squash, and mushrooms. Still hearty, still satisfying.
• No preserved lemons? – Try a splash of lemon juice + a pinch of salt right at the end. Not the same, but better than skipping the tang.
• Gluten-free? – Naturally is! Just watch what you serve it with (some couscous has hidden gluten).

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Lamb was chewy	Cooked it too fast or didn’t brown properly	Brown in batches + low, slow cook for tenderness
Sauce tasted flat	Old spices or skipped the preserved lemon	Use fresh spices and don’t skip the lemon
Too sweet	Added extra honey or too many apricots	Stick to the quantities—balance is key
Chickpeas were mushy	Added too early	Only add them in the final 30–60 mins

HOW TO MAKE MARY BERRY’S LAMB TAGINE

1. Prep your oven to 150°C / 130°C fan / Gas 2 / 300°F.
2. Brown the lamb in sunflower oil over high heat, in batches. Don’t crowd the pan—aim for a golden crust, not grey mush.
3. Soften your onions + celery in the same pan, 3–4 mins. Then stir in garlic, ginger, cumin, coriander, and cinnamon. Cook just 10 seconds more—smells amazing.
4. Build the sauce – Add tomatoes, stock, purée, harissa, honey, apricots, and preserved lemons. Bring to a boil.
5. Return lamb + juices, season, cover, and bake for 1 hour.
6. Add chickpeas, taste for salt, then bake uncovered for 30–60 mins more, until meltingly tender.
7. Garnish with parsley and serve with couscous or flatbread.

TIPS FROM MY KITCHEN

• I chop the apricots quite chunky—gives lovely bursts of sweetness.
• My fan oven runs hot, so I pull it out after 1 hour 40 mins instead of 2. Test your meat with a fork!
• If your tagine looks thin at the end, simmer on the hob for 5 mins to reduce.
• Leftovers are even better the next day—seriously, don’t skimp on making extra.

STORAGE + SERVING

• Fridge – Keeps 3 days in a sealed container.
• Freezer – Up to 3 months. I freeze it in portions for lazy midweeks.
• Reheat – Gently on the hob with a splash of stock. Or microwave, stirring halfway. Oven works too if you’re doing a big batch.
• Serve with – Couscous (especially with toasted almonds), warm flatbread, or even buttery mash if you’re feeling fusiony.

FAQs – Real Query Answers

Q: Can I make this ahead of time?
A: Absolutely. In fact, it’s better the next day. Just cool fully, store in the fridge, and gently reheat.

Q: What can I use instead of harissa paste?
A: A pinch of chilli flakes + smoked paprika gets you close. Add 1 tsp tomato paste to round it out.

Q: Do I need a tagine pot?
A: Nope. A deep casserole dish with a lid is perfect. I use my old Le Creuset knockoff—it’s done me proud.

Q: Can I use lamb shoulder instead of neck?
A: Yes, just give it an extra 20–30 mins in the oven to break down properly.

Q: Is this spicy?
A: Mild to medium. If you’re heat-sensitive, halve the harissa. If you love a kick, serve with extra on the side.

Try More Recipes:

• Mary Berry Fillet Steak With Peppercorn Sauce
• Mary Berry Ginger Teriyaki Salmon
• Mary Berry Spinach, Cabbage and Mushroom Stir-fry
• Mary Berry Romano Pepper and Herb Penne