Mary Berry’s Lamb Tagine is a fragrant, slow-cooked Moroccan-inspired feast that has become a beloved centerpiece for family gatherings. Ideally the lamb should be seared in small batches to develop a deep, caramelized crust that enriches the entire sauce.
Mary Berry Lamb Tagine Recipe Ingredients
- 2 lbs (900g) lamb shoulder, cut into 1-inch (2.5cm) cubes
- 2 tbsp sunflower oil
- 2 large onions, roughly chopped
- 3 garlic cloves, crushed
- 1-inch (2.5cm) piece fresh ginger, finely grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- 2 cups (500ml) lamb or beef stock
- 1 tbsp clear honey
- ½ cup (100g) ready-to-eat dried apricots, halved
- Salt and freshly ground black pepper
- 2 tbsp fresh coriander (cilantro), chopped
- ¼ cup (25g) shelled pistachio nuts, roughly chopped (for garnish)
How To Make Mary Berry Lamb Tagine Recipe
- Preheat and Prep: Preheat your oven to 150°C (300°F/Gas 2). Season the lamb cubes generously with salt and pepper.
- Brown the Lamb: Heat half the oil in a large, heavy-based ovenproof casserole dish. Brown the lamb in batches over high heat until golden-brown all over. Remove with a slotted spoon and set aside.
- Sauté Aromatics: Add the remaining oil to the dish. Add the onions and cook over medium heat for about 5 minutes until softened. Stir in the garlic and ginger and cook for another minute.
- Bloom the Spices: Add the cumin, coriander, cinnamon, and turmeric. Stir for 30–60 seconds until the spices are fragrant and have coated the onions.
- Simmer the Base: Return the lamb to the dish. Pour in the stock and honey, scraping the bottom of the pan to release the flavorful bits. Bring the mixture to a boil.
- Slow Cook: Cover with a tight-fitting lid and transfer to the preheated oven. Bake for about 1½ to 2 hours, or until the lamb is meltingly tender.
- Add Sweetness: Stir in the halved apricots. Return to the oven for another 15–20 minutes to allow the apricots to plump up and the sauce to thicken slightly.
- Finish: Taste for seasoning. Scatter the chopped coriander and pistachios over the top before serving hot.
Recipe Tips
- Choosing the Cut: Lamb shoulder is essential for this recipe. It has a higher fat content than leg of lamb, which allows it to stay succulent and tender throughout the long, slow braising process.
- Marinating Option: For an even deeper flavor, you can toss the raw lamb in the dry spices and let it sit in the fridge for 2 hours before browning.
- Control the Liquid: If the sauce is too thin at the end of cooking, remove the lid and simmer on the stovetop for 5–10 minutes to reduce the liquid into a glossy gravy.
- Honey Balance: The honey is used to balance the spices and the acidity of the apricots. If your apricots are particularly sweet, you can reduce the honey by half.
What To Serve With Mary Berry Lamb Tagine
Tagine accompaniments are light, fluffy additions frequently served alongside North African stews to absorb the aromatic juices. Ideally the couscous should be steamed with a knob of butter and fresh herbs for a truly authentic texture.
- Fluffy lemon-herb couscous
- Warm, toasted flatbreads or naan
- A dollop of Greek yogurt mixed with mint
- Sliced cucumber and tomato salad with a lemon dressing
How To Store Mary Berry Lamb Tagine
- Refrigerate: This tagine is even better the next day as the spices continue to meld. Store in an airtight container for up to 3 days.
- Reheat: Reheat gently in a saucepan over low heat. Add a splash of water or stock if the sauce has thickened too much in the fridge.
- Freeze: This dish freezes beautifully for up to 3 months. Thaw completely in the refrigerator before reheating as directed above.
Mary Berry Lamb Tagine Nutrition Facts
- Calories: ~450 kcal (per serving)
- Carbohydrates: 22g
- Protein: 38g
- Fat: 24g
- Fiber: 4g
- Sugar: 16g
Nutrition information is estimated based on 6 servings.
FAQs
Yes! After bringing the stock to a boil, cover the dish with a lid and turn the heat to the lowest setting. Simmer gently for 1½ to 2 hours, stirring occasionally to ensure nothing sticks to the bottom.
While the flavor profile is designed for lamb, you can use chicken thighs. Reduce the oven cooking time to about 45–60 minutes, adding the apricots halfway through.
Toasted flaked almonds make an excellent substitute for the garnish, providing a similar crunch and nutty sweetness.
Try More Recipes:
- Mary Berry Lamb Stew Recipe
- Mary Berry Minted Lamb Casserole Recipe
- Mary Berry Lamb Casserole Recipe
Mary Berry Lamb Tagine Recipe
Description
A rich and aromatic Moroccan-style lamb stew slow-cooked with apricots, honey, and warm spices.
Ingredients
Instructions
- Brown the lamb in batches in a hot casserole dish; set aside.
- Sauté onions, garlic, and ginger until soft.
- Stir in the spices for 1 minute until fragrant.
- Return lamb to the pan with stock and honey; bring to a boil.
- Cover and bake at 150°C for 1.5 to 2 hours.
- Stir in apricots and bake for another 20 minutes.
- Garnish with pistachios and coriander before serving.
Notes
- Ensure the lid is very tight to prevent the steam from escaping during the long bake.
- For a festive touch, add a pinch of saffron threads to the stock before pouring it into the pot.
- Serve in a traditional clay tagine pot for a beautiful table presentation.
