Mary Berry Lamb Tagine

Mary Berry’s Lamb Tagine is made with lamb neck fillet, onions, celery, garlic, fresh root ginger, ground cumin, ground coriander, ground cinnamon, chopped tomatoes, chicken or lamb stock, tomato purée, harissa paste, runny honey, dried apricots, preserved lemons, and chickpeas. This delicious Lamb Tagine recipe creates a hearty dinner that takes about 2 hours and 30 minutes to prepare and can serve up to 4 people.

This Lamb Tagine Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Lamb Tagine Ingredients:

• 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 / 14oz 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 pips removed
• 400g / 14oz tin of chickpeas, drained and rinsed
• 2 tbsp chopped parsley

How To Make Mary Berry Lamb Tagine?

1. Preheat the oven: Preheat your oven to 150°C / 130°C Fan / Gas 2 / 300°F.
2. Brown the lamb: Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over high heat. Add the sunflower oil and lamb pieces, frying for 3–4 minutes until golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate.
3. Cook the vegetables: Add the sliced onions and celery to the same pan, frying over medium heat for 3–4 minutes until they start to soften. Add the crushed garlic and grated ginger, then sprinkle in the ground cumin, ground coriander, and ground cinnamon, stirring to coat the vegetables evenly. Cook for 10 seconds to release the flavors.
4. Build the sauce: Add the chopped tomatoes, chicken or lamb stock, tomato purée, harissa paste, runny honey, quartered apricots, and preserved lemon slices. Bring to a boil, stirring well, then return the browned lamb and any juices to the pan. Season with salt and pepper.
5. Oven cooking: Cover with the lid and transfer the dish to the preheated oven. Cook for 1 hour.
6. Add chickpeas and finish cooking: Remove the pan from the oven, stir in the drained chickpeas, and check the seasoning. Return the pan to the oven, uncovered, and cook for an additional 30 minutes to 1 hour, until the onions are softened and the meat is tender.
7. Garnish and serve: Sprinkle with chopped parsley before serving. Enjoy with Nutty Wholemeal Couscous Salad or Moroccan Summer Salad.

Recipe Tips:

• Cook the lamb in batches: To get the lamb nicely browned, cook it in small batches. If you put too much in the pan at once, it won’t brown properly.
• Use fresh spices: Make sure your spices are fresh for the best taste. Old spices lose their flavor, so fresh cumin, coriander, and cinnamon are important.
• Don’t miss the preserved lemons: The preserved lemons give a special tangy taste that’s hard to get from anything else. If you can’t find them, you can make your own, but don’t leave them out.
• Cook it slowly: Slow cooking in the oven makes the lamb tender and blends the flavors perfectly. Don’t rush this step.
• Taste before serving: Before you serve, taste the tagine and add more salt or spices if needed. The flavors get stronger as it cooks, so check it at the end.

What To Serve With Lamb Tagine?

This hearty Lamb Tagine pairs well with couscous, flatbread, steamed rice, or roasted vegetables. It also can be served alongside a fresh green salad, mint yogurt, grilled pita, or spiced carrots for a delicious dinner.

How To Store Leftovers Lamb Tagine?

• Refrigerate: First, let the leftover Lamb Tagine cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: Allow the Lamb Tagine to cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. To thaw, place it in the refrigerator overnight.

How To Reheat Leftovers?

• In The Oven: Preheat the oven to 160°C / 325°F. Place the Lamb Tagine in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until warmed through.
• In The Microwave: Transfer the Lamb Tagine to a microwave-safe dish, cover it with a microwave-safe lid or plate, and heat on medium power for 2-3 minutes, stirring halfway through, until hot.
• On The Stovetop: Place the Lamb Tagine in a pot over medium heat. Stir occasionally and cook for about 10 minutes or until heated through. Add a splash of water or stock if it seems too thick.

Mary Berry Lamb Tagine Nutrition Facts

Serving Size: 1 serving (518g)

• Calories: 892
• Total Fat: 27g
• Saturated Fat: 5g
• Cholesterol: 134mg
• Sodium: 1026mg
• Potassium: 1280mg
• Total Carbohydrate: 99g
• Dietary Fiber: 11g
• Sugars: 4g
• Protein: 61g

Try More Mary Berry Recipe:

• Mary Berry Garlic Mushroom Penne Gratin
• Mary Berry Venison Casserole
• Mary Berry Spatchcock Poussin
• Mary Berry Lentil Shepherd’s Pie
• Mary Berry Pork Stroganoff