Mary Berry Lamb Tagine

Mary Berry’s Lamb Tagine is a flavorful and aromatic Moroccan-inspired stew that combines tender lamb with a variety of spices, dried fruits, and vegetables. Slow-cooked to perfection, this dish offers layers of sweetness, warmth, and depth, making it perfect for a cozy family meal or a special gathering. Serve it over couscous or rice to soak up the rich, spiced sauce.

What is Mary Berry Lamb Tagine?

Mary Berry’s Lamb Tagine is a slow-cooked Moroccan-style stew made with lamb, spices like cinnamon, cumin, and coriander, and a mix of dried fruits and vegetables. The combination of savory lamb and sweet fruits, such as apricots or prunes, creates a beautiful balance of flavors. Traditionally cooked in a tagine pot, it can also be made in a Dutch oven or slow cooker.

Other Popular Recipes

• Jamie Oliver Slow Cooker Lamb Shanks
• Mary Berry Slow Roast Lamb Shoulder
• Mary Berry Rack of Lamb

Why You Should Try This Recipe

• Rich, Layered Flavors: The combination of spices, fruits, and lamb creates a deep, complex taste.
• Tender and Juicy Lamb: Slow cooking ensures the lamb becomes melt-in-your-mouth tender.
• Perfect for Entertaining: Impressive yet simple enough to make for guests.
• Authentic Moroccan Inspiration: A great way to experience Moroccan flavors at home.
• One-Pot Meal: All the flavors meld together beautifully in one pot.

Ingredients Needed to Make Mary Berry Lamb Tagine

For the Tagine

• 2 lbs (900g) Lamb Shoulder (cut into chunks): Provides a rich, tender base for the stew.
• 2 tbsp Olive Oil: For browning the lamb and sautéing the vegetables.
• 1 Large Onion (finely chopped): Adds sweetness and depth to the stew.
• 3 Garlic Cloves (minced): Brings a savory note.
• 1 tsp Ground Cumin: Adds earthy warmth.
• 1 tsp Ground Cinnamon: Adds warmth and a touch of sweetness.
• 1 tsp Ground Coriander: Complements the lamb with a fresh, herby flavor.
• 1 tsp Ground Ginger: Adds a warm, spicy note.
• 1 tsp Paprika: Adds mild heat and color.
• Salt and Pepper (to taste): For seasoning.

For the Sauce

• 1 Can (400g) Chopped Tomatoes: Forms the base of the sauce.
• 1 Cup (240ml) Chicken or Lamb Stock: Adds depth and moisture to the stew.
• 1/2 Cup (100g) Dried Apricots (chopped): Adds a touch of sweetness.
• 1/4 Cup (50g) Prunes or Raisins: Adds extra sweetness and texture.
• 1 Cinnamon Stick (optional): Infuses the sauce with a warm cinnamon flavor.
• 1 tbsp Honey: Balances the spices with a hint of sweetness.
• 1 tbsp Fresh Coriander or Parsley (chopped, for garnish): Adds freshness and color.

Instructions to Make Mary Berry Lamb Tagine

Step 1. Brown the Lamb

Heat 1 tablespoon of olive oil in a large Dutch oven or tagine pot over medium heat. Add the lamb chunks and brown on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.

Step 2. Sauté the Onions and Garlic

In the same pot, add the remaining olive oil. Sauté the chopped onion for 3-4 minutes until softened, then add the minced garlic and cook for an additional minute.

Step 3. Add Spices

Stir in the ground cumin, cinnamon, coriander, ginger, and paprika, and cook for 1-2 minutes until fragrant. This step enhances the flavors of the spices.

Step 4. Make the Sauce

Add the chopped tomatoes, stock, dried apricots, prunes or raisins, and honey. Stir to combine, then return the browned lamb to the pot. Add the cinnamon stick if using.

Step 5. Simmer the Tagine

Bring the mixture to a gentle simmer, then cover and cook on low heat for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded. Stir occasionally to prevent sticking, and add a bit of extra stock if needed.

Step 6. Garnish and Serve

Once cooked, remove the cinnamon stick and garnish the lamb tagine with fresh coriander or parsley. Serve hot over couscous, rice, or with crusty bread.

What Goes Well With Mary Berry Lamb Tagine

• Couscous – Traditional and perfect for soaking up the sauce.
• Steamed Rice – A neutral base to balance the rich flavors.
• Flatbread – Great for dipping into the sauce.
• Roasted Vegetables – Adds extra color and texture.
• Mint Yogurt Sauce – Adds a refreshing contrast to the spices.

Expert Tips for Making the Best Lamb Tagine

For a perfect lamb tagine, follow these tips:

• Use Lamb Shoulder – It’s well-suited for slow cooking and turns tender and flavorful.
• Toast Spices for Flavor – Briefly cooking the spices intensifies their flavors.
• Slow-Cook for Tender Meat – Cooking on low heat for a longer time helps the lamb become melt-in-your-mouth tender.
• Adjust Sweetness – Add more or less honey to suit your taste preferences.
• Finish with Fresh Herbs – Fresh coriander or parsley adds a bright, aromatic touch to the dish.

Easy Variations of Mary Berry Lamb Tagine

Try these variations for unique flavors:

• Add Chickpeas – Adds protein and texture to the stew.
• Use Fresh Apricots – Substitute dried apricots with fresh ones for a fruity twist.
• Add Root Vegetables – Carrots or sweet potatoes add extra flavor and nutrition.
• Make It Spicier – Add a pinch of chili flakes for a bit of heat.
• Use Beef Instead of Lamb – If preferred, beef can be used in place of lamb.

Best Practices to Store Mary Berry Lamb Tagine

• Refrigerate Leftovers – Store in an airtight container in the fridge for up to 3 days.
• Freeze for Longer Storage – Freeze in a freezer-safe container for up to 2 months.
• Thaw in the Fridge – If frozen, thaw overnight in the fridge before reheating.

Best Practices to Reheat Mary Berry Lamb Tagine

• Stovetop Reheat – Reheat gently in a saucepan over low heat until warmed through.
• Microwave Reheat – Heat individual portions in the microwave, stirring halfway through.
• Add Extra Stock – If the sauce is too thick, add a splash of stock or water when reheating.

How Can I Make Mary Berry Lamb Tagine Healthier?

• Use Less Oil – Reduce the olive oil to cut down on calories.
• Add More Vegetables – Increase vegetables like carrots and bell peppers.
• Reduce Honey – Use less honey or omit it for a lower-sugar option.
• Serve with Cauliflower Rice – For a low-carb option, pair with cauliflower rice instead of couscous.
• Trim Fat from Lamb – Trim any visible fat before cooking for a leaner dish.

Nutrition Value (per serving)

• Calories: 450
• Carbohydrates: 32g
• Protein: 25g
• Fat: 24g
• Fiber: 5g
• Sugar: 15g

FAQs

Can I Make Mary Berry Lamb Tagine Ahead of Time?

Yes, lamb tagine can be made ahead. Prepare the tagine up to the point of serving, then let it cool completely. Store it in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of stock if needed to loosen the sauce.

What Cut of Lamb is Best for Tagine?

Lamb’s shoulder is ideal for tagine as it becomes tender and flavorful with slow cooking. Lamb shank or leg cuts can also be used if the shoulder is unavailable, as they have similar results when slow-cooked.

Can I Freeze Lamb Tagine?

Yes, lamb tagine freezes well. Once cooled, transfer it to an airtight container and freeze for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop until hot.

How Can I Make Lamb Tagine Less Sweet?

To make lamb tagine less sweet, reduce or omit the dried fruits, such as apricots or prunes. You can also use less honey or replace it with a small amount of stock for added moisture without the extra sweetness.

Final Words

Mary Berry’s Lamb Tagine is a beautifully spiced, rich, and comforting dish that transports you to Morocco with every bite. The tender lamb, combined with aromatic spices and sweet dried fruit, makes this tagine a satisfying and exotic addition to any meal. Serve it with couscous or bread and enjoy the delicious layers of flavor that make this dish truly special.

More Recipes By British Baking Recipes

• Mary Berry Thai Chicken Curry
• Mary Berry Melanzane Pasta
• Mary Berry Roast Leg of Lamb

Print