Mary Berry Lamb Tagine Recipe

Mary Berry's Lamb Tagine is a flavorful, Moroccan-inspired stew that's both quick to prepare and rich in taste, featuring a blend of traditional spices that add depth to the dish. This recipe is perfect for those looking to explore Moroccan cuisine with the convenience of a one-pot meal. The original recipe is by Mary Berry from her book "Mary Berry’s Quick Cooking"​​.

Ingredients for the Lamb Tagine:

• Sunflower oil: 2–3 tablespoons
• Lamb neck fillet (sliced into 2–3cm pieces): 750g
• Large onions (sliced): 2
• Celery sticks (sliced): 3
• Garlic cloves (crushed): 2
• Fresh root ginger (peeled and grated): 4cm knob
• Ground cumin: 1 tablespoon
• Ground coriander: 1 tablespoon
• Ground cinnamon: 2 teaspoons
• Chopped tomatoes (400g tin)
• Chicken or lamb stock: 450ml
• Tomato purée: 2 tablespoons
• Harissa paste: 2 teaspoons
• Runny honey: 1 tablespoon
• Ready-to-eat dried apricots (quartered): 8
• Preserved lemons (sliced into 8 pieces): 2
• Chickpeas (drained and rinsed, 400g tin)
• Chopped parsley: 2 tablespoons

Preparation Instructions:

1. Preheat your oven to 150°C (130°C Fan/Gas 2).
2. Brown the lamb in a heated, ovenproof pan with some oil, then set aside.
3. Cook onions and celery until softened, then add garlic, ginger, and spices.
4. Add tomatoes, stock, tomato purée, harissa, honey, apricots, and lemons to the pan.
5. Return the lamb to the pan, season, and bake covered for 1 hour.
6. Stir in chickpeas and cook uncovered for another 30 minutes to 1 hour.
7. Garnish with parsley before serving.

This dish is freezer-friendly and can be made ahead, perfect for gatherings or a cozy family dinner. For storage, cool the tagine completely and store it in the fridge for up to 3 days or freeze for up to a month. Reheat thoroughly in the oven or on the stove until piping hot.

Nutritional Information: The Lamb Tagine is high in protein and iron, thanks to the lamb, and packed with vitamins from the vegetables and spices. The chickpeas add fiber to the dish, making it a nutritious meal option.

FAQ about the Lamb Tagine:

• Can I use beef instead of lamb? Yes, beef can be substituted for lamb but cooking times may vary.
• Is it spicy? The harissa paste adds a mild to medium heat, which can be adjusted to taste.
• Can I make it vegetarian? For a vegetarian version, substitute lamb with additional vegetables or a meat alternative, adjusting the stock to vegetable stock.

Mary Berry's Lamb Tagine offers a delightful taste of Moroccan cuisine with the ease of quick preparation, making it a must-try for any home cook looking to expand their culinary horizons.