Mary Berry’s Lamb Tagine is a modern twist on a traditional Moroccan dish that combines tender lamb, fragrant spices, and a medley of vegetables, creating a richly flavorful stew. The tagine, named after the special clay pot in which it is traditionally cooked, brings out the depth of flavor in the ingredients, resulting in a warming, aromatic meal that’s perfect for cooler weather.
Mary Berry, a beloved British television personality and cookbook author, is known for making complex recipes accessible to home cooks. Her Lamb Tagine recipe is no exception. While it maintains the spirit of the original Moroccan dish, her version is designed to suit the British palate, often simplifying the ingredients without compromising the dish’s signature spice and richness. This dish typically features succulent lamb, slow-cooked until meltingly tender, and simmered with a variety of spices such as cumin, cinnamon, and turmeric, often finished with dried fruit like apricots or raisins for a sweet contrast. Served with couscous or rice, Mary Berry’s version is a comforting and filling dish that brings together savory, sweet, and spicy elements in one vibrant bowl.
Mary Berry’s Lamb Tagine Recipe
Ingredients Needed
To make Mary Berry’s Lamb Tagine, you’ll need a variety of ingredients, most of which are easily found in any well-stocked supermarket. Here’s a breakdown of what you’ll need:
- Lamb: The star ingredient. Mary Berry typically recommends using lamb shoulder, which has the right balance of fat and tenderness. The slow cooking process ensures the lamb becomes meltingly soft and infuses the dish with rich flavors. You can also use lamb shanks or neck fillet if you prefer.
- Onions: Two medium onions, finely chopped, provide the base for the sauce. They give depth and sweetness as they caramelize during cooking.
- Garlic: Three or four cloves of garlic, finely chopped or minced, infuse the dish with a pungent, aromatic undertone.
- Spices: A key feature of the tagine, the spices include ground cumin, cinnamon, turmeric, and coriander. These spices create a fragrant, earthy backdrop that complements the lamb beautifully.
- Tomatoes: Two or three ripe tomatoes (or canned tomatoes if fresh aren’t available) provide acidity and balance the richness of the meat.
- Dried Apricots or Raisins: These dried fruits add a lovely sweetness that contrasts with the savory, spicy lamb. Apricots are most traditional, but raisins also work well, providing a burst of sweetness in every bite.
- Stock: Lamb stock is ideal, but chicken stock can also be used. This helps to create a rich, flavorful sauce that the lamb will soak up during the slow cooking process.
- Olive Oil: Used for browning the lamb and sautéing the onions and garlic, olive oil adds richness and helps develop the flavors.
- Fresh Herbs: Fresh coriander (cilantro) and parsley are often used to garnish the dish, adding a fresh, vibrant finish.
- Lemon: A squeeze of lemon juice at the end brightens up the dish and adds a touch of acidity to balance the sweetness of the apricots or raisins.
Equipment Needed
To make Mary Berry’s Lamb Tagine, you don’t need a traditional tagine pot (though it certainly helps!). Here’s a list of the basic equipment needed:
- Large Heavy-Based Casserole Dish or Dutch Oven: This is where the lamb will be browned and then braised. It needs to be large enough to hold the meat and vegetables comfortably, with a lid to trap moisture during the slow cooking process. If you have a tagine pot, you can absolutely use that-it’s the traditional method, but a standard pot works perfectly too.
- Sharp Knife: You’ll need a sharp knife to finely chop the onions, garlic, and any other vegetables or herbs you add to the dish. A good chef’s knife is ideal.
- Chopping Board: A sturdy chopping board is essential for safe and efficient vegetable prep.
- Wooden Spoon: A long-handled wooden spoon is perfect for stirring the lamb and ingredients without scratching your cookware.
- Measuring Spoons: While Mary Berry’s recipe often comes with measurements, it’s still helpful to have measuring spoons to ensure accuracy for the spices and stock.
- Lid for Cooking Pot: This is crucial for retaining moisture while the tagine simmers, ensuring the lamb stays tender and the flavors meld together beautifully.
- Serving Dish: Once the dish is finished, you’ll want a large, shallow serving dish or bowl to showcase the tagine and its rich, vibrant colors.
Instructions To Make Mary Berry’s Lamb Tagine
Making Mary Berry’s Lamb Tagine is a simple, step-by-step process that requires patience but rewards you with a deeply flavorful and comforting dish. Follow these instructions for a perfect tagine every time:
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Prep The Ingredients
- Start by chopping the onions, garlic, and tomatoes. If you’re using dried apricots, slice them into smaller pieces.
- Cut the lamb shoulder into chunks, making sure each piece is of a manageable size for cooking.
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Brown The Lamb
- Heat some olive oil in a large, heavy-based casserole dish over medium heat. Once hot, add the lamb pieces in batches (don’t overcrowd the pot) and brown them on all sides. This caramelizes the meat, locking in flavor. Once browned, remove the lamb from the pot and set it aside.
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Sauté The Onions And Garlic
- In the same pot, add a little more olive oil if needed. Add the chopped onions and garlic, cooking them gently for about 5-7 minutes until softened and golden. This process releases the natural sweetness of the onions, adding depth to the base of your dish.
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Add The Spices
- Once the onions and garlic are soft, sprinkle in your spices: cumin, cinnamon, turmeric, and coriander. Stir well and cook for another minute to release the aromas of the spices.
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Combine The Lamb And Tomatoes
- Return the browned lamb to the pot, followed by the chopped tomatoes. Stir everything together, allowing the tomatoes to break down and combine with the spices.
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Add Stock And Dried Fruit
- Pour in the stock and add the dried apricots or raisins. Bring everything to a simmer, then cover with a lid and reduce the heat to low. Allow it to cook for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened.
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Final Touches
- Once the lamb is cooked, check the seasoning. You may want to add a little more salt, pepper, or a squeeze of lemon juice to balance the flavors.
- Garnish with fresh coriander or parsley before serving.
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Serve
- Serve your lamb tagine with couscous, rice, or warm crusty bread to soak up the delicious sauce.
Tips And Tricks
- Marinate the Lamb: If you have time, marinate the lamb with the spices for a few hours (or overnight) before cooking. This extra step enhances the depth of flavor.
- Use Bone-In Lamb: For extra flavor, try using bone-in lamb cuts, such as lamb shanks. The bones release rich flavors into the sauce as it cooks.
- Add Veggies: While traditional lamb tagine often focuses on the meat, you can add vegetables such as carrots, sweet potatoes, or courgettes (zucchini) to bulk up the dish and add extra sweetness.
- Slow Cooking: If you have a slow cooker, this recipe can be adapted. Brown the lamb and sauté the onions and garlic, then transfer everything to the slow cooker and let it cook on low for 6-8 hours. This method intensifies the flavors and creates incredibly tender lamb.
- Adjust the Sweetness: Depending on your taste, adjust the level of sweetness by varying the amount of dried fruit. Some people prefer more apricots for a sweeter dish, while others like fewer for a more savory profile.
- Make it Spicy: If you prefer a bit of heat, consider adding a small chopped chili or a pinch of cayenne pepper to the spices for an extra kick.
Mary Berry’s Lamb Tagine is a perfect example of how traditional dishes can be simplified and made accessible without losing their essence. This hearty, aromatic dish blends savory lamb with a medley of spices and sweet dried fruit, creating a rich and comforting meal that’s sure to please any palate. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe offers a fantastic introduction to the flavors of Morocco. With its tender lamb, fragrant spices, and the option to adapt the recipe to your taste, Mary Berry’s Lamb Tagine is a meal that will have everyone coming back for seconds. Pair it with couscous or rice for a complete meal that’s bound to impress.
Easy Recipe Variations For Mary Berry’s Lamb Tagine
Mary Berry’s Lamb Tagine is already a wonderfully aromatic and rich dish, but there’s always room to add your personal touch or adjust it based on what you have in the pantry. Here are a few easy variations that will still keep the integrity of the dish while introducing new flavors or catering to dietary preferences.
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Spicy Twist:
If you like a bit more heat in your tagine, you can easily add extra spices to ramp up the flavor profile. Consider adding a pinch of dried chili flakes or a teaspoon of harissa paste along with the cumin and coriander. Harissa will not only increase the heat but will also add a smoky depth to the dish. You could also toss in a few fresh chili peppers if you want to go bold with heat.
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Fruits & Dried Fruits Mix:
The use of dried fruits is a hallmark of a traditional lamb tagine, and you can get creative with your choices. While Mary Berry’s version typically calls for dried apricots, try substituting with prunes, raisins, or dates for a different sweetness. A combination of dried fruits will create a more complex and multi-layered sweet-savory profile. If you want to go even further, add fresh fruits like pears or apples towards the end of cooking for a lovely contrast of textures.
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Vegetarian-Friendly:
You can easily adapt Mary Berry’s lamb tagine into a vegetarian dish. Swap the lamb for hearty vegetables like butternut squash, sweet potatoes, or eggplant. These vegetables will soak up the rich spices beautifully and offer a comforting alternative for non-meat eaters. For protein, consider adding chickpeas or lentils. Both lend a satisfying texture and can absorb the flavors of the tagine’s base just as well as meat.
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Citrus Infusion:
While Mary Berry’s version has a warm, earthy flavor, you can freshen things up with a citrus twist. Adding the zest and juice of an orange, lemon, or even a bit of preserved lemon (a common ingredient in Moroccan cooking) will bring a delightful zing to the dish. Orange works particularly well to balance out the richness of the lamb while enhancing the sweetness of the dried fruits.
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Tagine with a Twist of Herbs:
Mary Berry’s lamb tagine already calls for coriander, but don’t be afraid to experiment with other fresh herbs like mint or parsley. Tossing in fresh mint during the final minutes of cooking will give the dish a fragrant, aromatic finish. Additionally, a sprinkle of fresh parsley can add a vibrant green color to the dish and a touch of freshness that contrasts with the rich flavors.
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Nutty Crunch:
If you’re looking to add some texture contrast to the dish, sprinkle toasted almonds, cashews, or pistachios over the top just before serving. Their crunch will provide a satisfying contrast to the tender lamb and soften the richness of the sauce, giving every bite a delightful balance.
Storing Leftovers
Lamb tagine makes for a fantastic leftover meal since the flavors deepen and meld together over time, creating an even more satisfying experience the next day. Here’s how to store your tagine properly to keep it fresh and delicious:
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Cooling and Storing:
Before storing your leftovers, let the lamb tagine cool down to room temperature. You don’t want to put hot food straight into the fridge, as it can raise the overall temperature in your fridge and lead to bacteria growth. Once it’s cooled, transfer the tagine into an airtight container. This will keep it sealed from any external contaminants and preserve the moisture.
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Refrigeration:
In the fridge, lamb tagine can last for up to 3-4 days. The spices and herbs will continue to develop, meaning the flavors will be even better the next day. Make sure to store it in a container with a tight-fitting lid to avoid it absorbing any strong odors from other foods in the fridge.
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Freezing:
If you want to keep it longer, freezing lamb tagine is a great option. Store it in an airtight container or a freezer-safe bag. It can be frozen for up to 3 months. Be sure to cool the tagine completely before freezing to avoid ice crystals forming, which can affect the texture and flavor of the lamb. When you’re ready to eat it, thaw it in the fridge overnight before reheating.
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Reheating:
When you’re ready to enjoy your leftovers, you can reheat lamb tagine either on the stovetop or in the microwave. On the stovetop, gently warm the tagine over low heat, stirring occasionally to ensure it heats evenly. If you prefer to microwave, transfer the leftovers to a microwave-safe dish, cover it with a damp paper towel to prevent it from drying out, and microwave on medium heat, stirring halfway through. If the sauce has thickened too much, add a splash of broth or water to loosen it.
What To Eat With Mary Berry’s Lamb Tagine?
Mary Berry’s lamb tagine is a complete, comforting meal on its own, but pairing it with complementary sides can elevate the whole experience. Here are some ideas to round out your meal:
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Couscous:
One of the most traditional accompaniments to a Moroccan-inspired dish like tagine is couscous. Its light, fluffy texture soaks up the rich sauce beautifully. You can serve couscous plain or jazz it up with a drizzle of olive oil, a squeeze of lemon juice, and some fresh herbs like parsley or coriander. You could even add a handful of raisins or toasted almonds to make it more interesting.
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Flatbread:
Moroccan-style flatbread or even a warm pita is perfect for sopping up the delicious, aromatic sauce of the tagine. The pillowy softness of the bread contrasts nicely with the tender lamb and vegetables, making each bite feel extra satisfying. You could also serve it with some spiced butter, such as cinnamon butter, for a hint of sweetness to balance the savory flavors.
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Roasted Vegetables:
While the tagine itself is loaded with vegetables, you can never go wrong with a side of simple roasted vegetables like carrots, sweet potatoes, or cauliflower. Toss them with olive oil, cumin, coriander, and a bit of salt and pepper, then roast until golden and tender. The sweetness of the roasted vegetables will complement the spices in the tagine.
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Mint Yogurt Sauce:
A cool, refreshing yogurt sauce is a great contrast to the warm, spicy flavors of the lamb tagine. Simply mix plain Greek yogurt with finely chopped mint, a squeeze of lemon juice, and a pinch of salt. The creaminess of the yogurt helps mellow the heat from any added spices, and the mint adds a bright, fresh note.
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Salads:
A light salad with fresh greens like arugula or spinach can be a nice contrast to the richness of the tagine. You could toss the greens with a lemony vinaigrette, add some sliced red onion, and top it off with a handful of olives or feta for an extra burst of flavor.
Conclusion
Mary Berry’s Lamb Tagine is a delightful, aromatic dish that blends savory, sweet, and spicy elements in a way that feels both exotic and comforting. The flexibility of the recipe allows for plenty of variations, whether you want to add a spicy kick, make it vegetarian, or infuse it with citrusy freshness. Storing leftovers is a breeze, and they can be enjoyed for several days or even frozen for future meals. When it comes to what to serve alongside this dish, couscous, flatbreads, and roasted vegetables make excellent companions. And let’s not forget that little bit of mint yogurt to add a refreshing touch. This dish not only delights on the first day but also shines in leftovers, making it a must-try for anyone looking to bring some exotic flavors to their kitchen.
FAQs
What Makes Mary Berry’s Lamb Tagine Recipe Different From Other Lamb Tagine Recipes?
Mary Berry’s lamb tagine recipe stands out due to its balance of rich, tender lamb and fragrant spices, creating a dish that’s both comforting and aromatic. She uses a combination of warming spices like cumin, cinnamon, and ginger, along with dried fruits like apricots and raisins, to give the dish depth and sweetness. Her recipe also emphasizes slow-cooking to ensure the lamb is melt-in-your-mouth tender, while still maintaining the integrity of the spices.
Can I Make Mary Berry’s Lamb Tagine In A Slow Cooker?
Yes, you can make Mary Berry’s lamb tagine in a slow cooker. After browning the lamb and sautéing the vegetables, you can transfer everything to the slow cooker. Set it to low for 6-8 hours or on high for 3-4 hours. This method will allow the flavors to meld together beautifully, and the lamb will become incredibly tender. Just be sure to adjust the liquid as needed to prevent it from becoming too dry.
What Side Dishes Pair Well With Mary Berry’s Lamb Tagine?
Mary Berry’s lamb tagine is rich and flavorful, so it’s great to pair it with lighter, more neutral side dishes that can balance the meal. Classic accompaniments include couscous, which absorbs the sauce and adds a light, fluffy texture. You could also serve it with a fresh, tangy side salad with ingredients like cucumbers, mint, and pomegranate seeds, or some warm flatbreads for scooping up the sauce.
