Description
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.
Ingredients
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 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
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.