Embarking on a culinary adventure inspired by the iconic Mary Berry, we delve into the enchanting world of Moroccan cuisine with our twist on Lamb Tagine. While our version carries the essence of Mary’s cooking philosophy, the roots of this dish trace back to her travels to Morocco for a TV series.
Moroccan tagines are renowned for their slow, flavorful cooking process. Inspired by Mary Berry’s dedication to accessible yet mouthwatering recipes, we present a quicker rendition of Lamb Tagine. Here, we bring together classic Moroccan spices, just like Mary’s original recipe, creating a dish that’s rich in aromas and authenticity.
In Morocco, this dish is a staple, often simmered to perfection. Mary Berry’s inspired version captures the same exotic essence, but with a time-saving twist.
Our Lamb Tagine combines the harmony of cumin, coriander, and cinnamon, delivering an unmistakable depth of flavors that Moroccan cuisine is famous for. While this dish requires some time to cook, every minute spent is well worth it.
Let’s venture into the world of Mary Berry-inspired Moroccan Lamb Tagine, celebrating the rich culinary heritage of Morocco with Mary’s trademark touch.
Prep Time: 30 minutes
Cook Time: 1 hour 40 minutes-2 hours 10 minutes
- 2-3 tbsp sunflower oil
- 750g (1lb 10oz) lamb neck fillet, sliced into 2cm-3cm (¾in–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
- 1 x 400g 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 any pips removed
- 1 x 400g tin of chickpeas, drained and rinsed
- Preheat the oven to 150C/fan 130C/gas 2.
- 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.
- 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. Remove from the oven, stir in the chickpeas and check seasoning, then return to the oven uncovered and cook for another 30 minutes-1 hour or until the onions have softened and the meat is tender.
- Sprinkle with chopped parsley and serve with the Nutty Wholemeal Couscous Salad or the Moroccan Summer Salad from Mary’s book.
- Preserved lemons are available to buy in the specialist ingredients section of good supermarkets. They have been preserved in salt, so the skin softens and can be eaten.
- The cooking time depends on the size of the lamb pieces – smaller chunks may take a bit less time to cook.
This dish can be made up to a day ahead and reheated.
The cooked dish freezes well, so you can enjoy a taste of Morocco whenever you desire.