Mary Berry Lamb Tagine Recipe [Tips & Tricks]

If you’re looking to try something a bit different and full of flavor, Mary Berry’s lamb tagine recipe is a must-try. It’s the perfect mix of tender lamb, aromatic spices, and a rich, tangy sauce that’s bound to impress.

What sets this dish apart is its depth of flavor-thanks to the carefully balanced spices like cinnamon, cumin, and coriander-plus the sweet touch of dried fruits like apricots. It’s not just a meal; it’s a comforting, hearty experience that’s surprisingly easy to put together. If you love a dish that brings out the best of Moroccan-inspired flavors, Mary Berry’s lamb tagine is definitely worth adding to your recipe repertoire!.

Mary Berry Lamb Tagine Recipe

Ingredients Needed For Mary Berry’s Lamb Tagine

To recreate Mary Berry’s signature Lamb Tagine, you’ll need a variety of fresh and aromatic ingredients that bring together the deep flavors of North Africa. This dish, renowned for its rich combination of tender lamb and bold spices, can be prepared with a balanced selection of vegetables, fruits, and seasonings that meld together in a wonderfully aromatic stew.

1. Lamb: Mary Berry’s recipe calls for boneless lamb, typically shoulder or leg. The lamb is cut into chunks, which helps it cook evenly and absorb the complex flavors of the spices and vegetables.

2. Onions and Garlic: These provide a flavorful base for the tagine. The onions are sautéed to bring out their sweetness, while the garlic adds an earthy, aromatic note that complements the lamb.

3. Spices: Spices are the soul of this dish, providing depth and warmth. Common spices in a tagine include cumin, cinnamon, turmeric, and ginger. These spices create a fragrant profile that’s quintessential to Moroccan cooking. The addition of paprika or coriander can provide a further richness to the dish.

4. Tomatoes: Fresh tomatoes or chopped canned tomatoes are key in forming the sauce that binds the lamb and vegetables together. They bring a necessary acidity and balance to the dish, enhancing its overall flavor.

5. Dried Fruits: Dried apricots or raisins are often added to a tagine for a touch of sweetness. The dried fruit contrasts beautifully with the savory lamb and spices, creating a rich balance of flavors.

6. Vegetables: Root vegetables like carrots, potatoes, and sweet potatoes work well in the dish, adding texture and absorbing the flavorful sauce. These vegetables also provide heartiness, turning the dish into a satisfying meal.

7. Stock: Lamb or vegetable stock is essential for creating the flavorful braising liquid that cooks the lamb to tenderness. It also helps to deglaze the pan after browning the meat, ensuring that all those delicious browned bits get incorporated into the dish.

8. Herbs: Fresh herbs like coriander and parsley can be used to garnish the dish and add a burst of freshness. The vibrant green herbs help to cut through the richness of the lamb tagine and add a visual pop.

9. Olive Oil: Used for browning the lamb and sautéing the vegetables, olive oil adds richness and helps to distribute the spices evenly across the dish.

10. Honey (optional): For a slightly sweet finish, Mary Berry suggests a touch of honey. It enhances the sweetness of the dried fruit and the natural caramelization of the vegetables.

Equipment Needed For Mary Berry’s Lamb Tagine

To make Mary Berry’s Lamb Tagine, there are a few essential pieces of kitchen equipment that will make the process easier, and help achieve the perfect dish.

1. Tagine or Dutch Oven: While the name of the dish suggests a tagine pot, a Dutch oven can work equally well for this recipe. A tagine pot has a distinctive conical lid that helps concentrate steam and circulates it back down into the dish, ensuring the lamb stays tender and juicy. However, a Dutch oven is also ideal as it offers excellent heat retention, even cooking, and ample space for the ingredients.

2. Sharp Knife: A good, sharp knife is necessary for cutting the lamb into manageable chunks and for chopping the vegetables and herbs. A well-maintained knife ensures you work quickly and safely.

3. Chopping Board: A sturdy cutting board is essential for prepping the ingredients. It helps you keep the workspace organized and also prevents cross-contamination of flavors.

4. Wooden Spoon or Spatula: Stirring the spices and vegetables in the pan without causing any damage to the cookware requires a soft, non-abrasive spoon. A wooden spoon works wonderfully for sautéing, especially when browning the lamb and caramelizing the onions.

5. Lid for the Cooking Vessel: A tight-fitting lid is essential for keeping the moisture in the tagine while it cooks slowly. This is what allows the lamb to become meltingly tender as it braises in the fragrant liquid.

6. Measuring Cups and Spoons: Accurate measurements of spices, liquids, and dried fruits ensure that the tagine is balanced in flavor. Using the right amounts of each ingredient helps achieve the signature depth and complexity of this dish.

How To Make Mary Berry’s Lamb Tagine

Making Mary Berry’s Lamb Tagine is an enjoyable process that involves layering flavors and allowing the ingredients to slowly develop their full potential. Here’s how to prepare it step by step:

1. Prepare the Ingredients: Begin by cutting the lamb into bite-sized chunks, making sure to remove any excess fat. Dice the onions and garlic, and chop the vegetables into pieces that will cook evenly, such as carrots, potatoes, and sweet potatoes. If you’re using dried apricots, chop them into smaller pieces so they meld into the dish during cooking.

2. Brown the Lamb: Heat some olive oil in your tagine or Dutch oven over medium-high heat. Add the lamb chunks in batches to avoid overcrowding, and brown them on all sides. This step helps develop a rich, flavorful crust on the lamb and ensures that all of the juices stay inside during the braising process.

3. Sauté the Vegetables: Once the lamb is browned and set aside, use the same pan to sauté the onions and garlic. Stir them occasionally to ensure they soften and release their natural sweetness. Add the spices (cumin, cinnamon, turmeric, paprika, ginger, etc.) and toast them briefly to unlock their full aroma. This step is crucial for creating a deeply spiced base for the dish.

4. Simmer the Stew: Return the browned lamb to the pan and add the chopped tomatoes, dried apricots or raisins, and stock. Stir everything together and bring the mixture to a simmer. The liquid should just cover the lamb and vegetables. Reduce the heat to low and cover the tagine. Let it simmer gently for about 1.5 to 2 hours or until the lamb is tender and the flavors have fully developed.

5. Finish and Garnish: Once the lamb is fully cooked, adjust the seasoning with salt and pepper to taste. If desired, drizzle a small amount of honey for added sweetness. Garnish with fresh chopped coriander and parsley just before serving. Serve the tagine hot with couscous, rice, or crusty bread to soak up the flavorful sauce.

Expert Tips For Making The Perfect Lamb Tagine

1. Searing the Lamb: Don’t skip the browning of the lamb!

   This step adds a layer of depth and richness to the dish. It’s crucial for both flavor and texture, helping to lock in the juices of the lamb while creating a flavorful fond at the bottom of the pan that enhances the stew.

2. Layer Your Spices: The key to a well-seasoned tagine is layering your spices at different stages of cooking. Toasting the spices with the onions and garlic helps release their essential oils, which brings out the full flavor. This builds a more complex flavor profile.

3. Slow Cooking is Essential: Don’t rush the cooking process. Tagine-style stews rely on slow cooking to break down the lamb and infuse it with the spices. Give the dish time to stew at a low simmer for that melt-in-your-mouth tenderness.

4. Adjusting Sweetness: Depending on your preference, you can add more dried fruit, like apricots or raisins, for extra sweetness. Alternatively, if you want a savory flavor with just a hint of sweetness, you can add a drizzle of honey toward the end of cooking for a balanced result.

5. Serve with Couscous or Flatbread: Traditionally, tagine is served with couscous, which perfectly complements the richness of the stew. Alternatively, serve it with warm flatbread to scoop up the sauce, creating an authentic Moroccan experience.

Mary Berry’s Lamb Tagine is a dish that embodies the essence of hearty, flavorful, and aromatic comfort food. With the right combination of tender lamb, aromatic spices, vegetables, and dried fruits, it offers a rich and satisfying experience that’s perfect for both special occasions and family meals.

By taking the time to layer the flavors, slow cook the meat, and garnish with fresh herbs, you’ll create a dish that captures the authenticity of Moroccan cuisine. Whether you’re familiar with tagine or trying it for the first time, this recipe is sure to leave you with a delicious meal that’s as comforting as it is impressive. So, grab your ingredients, get your cooking tools ready, and enjoy the process of creating a flavorful dish that will transport you to the vibrant streets of Morocco!.

Easy Recipe Variations For Mary Berry’s Lamb Tagine

Mary Berry’s classic Lamb Tagine is a beloved dish known for its rich, tender lamb, aromatic spices, and sweet-savoury combination of ingredients like dried fruits and vegetables. However, just like any traditional recipe, there’s always room to make it your own. Here are some easy variations that can elevate the dish and tailor it to your preferences.

1. Add More Vegetables:
While the traditional recipe calls for root vegetables like carrots and parsnips, you can easily add more to create a deeper flavor profile. Consider adding sweet potatoes, butternut squash, or even bell peppers. These vegetables not only add a variety of textures but also soak up the spices and juices of the tagine, making every bite rich and satisfying. For a more vibrant dish, try adding a handful of spinach or kale at the end of the cooking process to add a burst of color and nutrition.

2. Swap the Dried Fruits:
Dried apricots are often used in Mary Berry’s recipe to provide that signature sweetness. But if you’re looking for a twist, try swapping them for dates, raisins, or prunes. Dates add a deeper, caramelized sweetness that pairs perfectly with the savory lamb, while raisins provide a milder sweetness that still complements the dish’s spices. Prunes can give a bit of richness, with their slight tartness balancing the richness of the meat.

3. Change the Meat:
While lamb is the traditional choice for a tagine, you can experiment with different meats to suit your taste or dietary preferences. Chicken thighs or beef stew cuts can be a great substitute for lamb. Chicken thighs will offer a tender texture that soaks up the spices beautifully, while beef stew cuts can provide a heartier, meatier option. For a lighter version, try using turkey or even tofu for a vegetarian take.

4. Spice It Up:
The beauty of a tagine lies in its complex spice blend. Mary Berry’s recipe calls for traditional Moroccan spices like cumin, coriander, cinnamon, and ginger, but feel free to make it spicier if you enjoy heat. You can add a pinch of chili flakes or a dash of harissa paste to bring a fiery kick to the dish. Alternatively, for a smoky depth, add a bit of smoked paprika or a touch of cayenne pepper.

5. Enhance the Citrus:
Citrus is a key ingredient in many Moroccan dishes, as it helps to balance out the richness of the meat. To bring out a zesty punch, consider adding the zest of an extra lemon or orange, or even some preserved lemons. Preserved lemons, in particular, can lend a unique tangy and salty flavor, enhancing the overall profile of your tagine.

6. Incorporate Nuts:
To add some crunch and additional depth, sprinkle in some roasted almonds or pine nuts just before serving. The subtle nutty flavor and texture contrast wonderfully with the soft lamb and sweet fruits, making every bite more exciting.

Best Practices To Store Leftovers

Lamb tagine is one of those dishes that tastes even better the next day, as the flavors continue to develop and meld together. Properly storing your leftovers will ensure that they stay fresh and tasty for a longer period.

1. Cool Quickly:
When storing leftovers, it’s essential to cool the dish quickly to prevent bacteria growth. After serving, let your lamb tagine cool down at room temperature for no more than two hours before storing. If you’re in a hurry, you can speed up the cooling process by transferring it to a shallow container, which allows the heat to dissipate more quickly.

2. Use Airtight Containers:
Once cooled, place your leftovers in airtight containers. This will help preserve the moisture in the lamb and vegetables, preventing them from drying out. Glass containers are a great option, as they don’t retain odors and can be reheated without worry of chemical leaching. Alternatively, BPA-free plastic containers can also do the job.

3. Refrigeration:
Refrigerate your leftover lamb tagine as soon as it has cooled. It should be stored in the fridge for no longer than 3-4 days. The longer you leave it, the more likely it is to lose its flavor and texture. To avoid wastage, only store what you can consume within that time frame.

4. Freezing Leftovers:
If you have more leftovers than you can eat within the next few days, freezing lamb tagine is a great option. Ladle the tagine into freezer-safe containers, leaving some space at the top for expansion during freezing. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat it gently on the stove or in the microwave. Avoid refreezing it after reheating, as this can compromise both flavor and texture.

5. Reheating Tips:
When reheating your lamb tagine, do so slowly to preserve the tenderness of the meat and the complexity of the flavors. You can reheat it on the stove over low heat, stirring occasionally, until it’s piping hot throughout. If the sauce has thickened too much in the fridge, add a splash of water or broth to loosen it up. For microwave reheating, cover the dish with a damp paper towel to help retain moisture.

What Goes Well With Lamb Tagine

Lamb tagine is a hearty and flavorful dish, so it pairs wonderfully with side dishes that complement its spices and textures. Here are some options to enhance your meal and create a balanced dining experience.

1. Couscous:
The traditional accompaniment to a lamb tagine is couscous. Its light, fluffy texture is perfect for soaking up the rich, flavorful sauce of the tagine. You can prepare couscous in various ways-plain, with a drizzle of olive oil and a sprinkle of salt, or flavored with herbs and toasted nuts for extra dimension.

2. Rice:
If you’re not in the mood for couscous, fragrant rice is another excellent side. A pilaf-style rice with almonds, raisins, and a hint of cinnamon can be a beautiful complement to the savory lamb. The mildness of the rice helps balance the bold spices in the tagine without overpowering the dish.

3. Flatbread:
Soft, warm flatbread is another fantastic choice to accompany lamb tagine. Use it to scoop up the tender lamb, vegetables, and rich sauce, or simply enjoy it with a side of hummus or olive tapenade for extra flavor. The bread adds a satisfying carb element that’s both comforting and practical.

4. Roasted Vegetables:
For an additional burst of flavor, roasted vegetables like carrots, sweet potatoes, and zucchini pair well with lamb tagine. The caramelization from roasting enhances the natural sweetness of the vegetables, making them a great complement to the savory spices in the tagine.

5. Fresh Herb Salad:
A refreshing salad made from fresh herbs like cilantro, mint, parsley, and thinly sliced red onions can cut through the richness of the tagine. Toss the herbs with a light lemony dressing and a few pomegranate seeds for a touch of sweetness. This salad balances the richness of the tagine while adding a vibrant burst of freshness.

6. Yogurt:
A dollop of tangy Greek yogurt can provide a creamy contrast to the spice in the tagine. It adds a cooling element and helps mellow out the dish’s intensity. You could also garnish with a sprinkle of sumac or za’atar for extra flavor.

Conclusion

Mary Berry’s Lamb Tagine is a comforting yet sophisticated dish, offering a balance of rich flavors, aromatic spices, and tender lamb. Whether you stick to the traditional recipe or add your own creative twists, this dish has the flexibility to adapt to your tastes. By experimenting with different vegetables, fruits, or meats, you can make the dish your own while still capturing the essence of Moroccan-inspired cuisine.

Storing leftovers properly ensures that your meal stays as delicious the next day, and if you’re looking to elevate the dish even further, pairing it with couscous, rice, or a fresh herb salad can provide the perfect balance of textures and flavors.

Ultimately, whether you’re serving lamb tagine for a special occasion or a cozy weeknight dinner, it’s a dish that’s sure to impress-delicious, warming, and full of rich, aromatic flavors.

FAQs

What Ingredients Are Needed For Mary Berry’s Lamb Tagine?

To make Mary Berry’s lamb tagine, you will need lamb shoulder or lamb stew chunks, onion, garlic, fresh ginger, ground cinnamon, cumin, turmeric, dried apricots, chopped tomatoes, stock (beef or chicken), olive oil, and fresh coriander. You can also use a pinch of saffron and almonds for added flavor and texture.

Can I Use A Different Type Of Meat In Place Of Lamb For Mary Berry’s Tagine?

Yes, you can substitute lamb with beef, chicken, or even a vegetarian option like butternut squash or chickpeas. Keep in mind that cooking times may vary depending on the meat you use, with chicken requiring less time than lamb or beef.

How Long Does It Take To Cook Mary Berry’s Lamb Tagine?

The total cooking time for Mary Berry’s lamb tagine is about 2 to 2.5 hours, including both the browning and simmering steps. This allows the lamb to become tender and absorb all the rich flavors from the spices and other ingredients.

Can I Make Mary Berry’s Lamb Tagine In A Slow Cooker?

Yes, Mary Berry’s lamb tagine can be made in a slow cooker. After browning the lamb and sautéing the onions and spices, transfer everything into the slow cooker and cook on low for 6-8 hours, or until the lamb is tender and the flavors have developed.

What Type Of Spices Are Used In Mary Berry’s Lamb Tagine Recipe?

Mary Berry’s lamb tagine uses a combination of spices including ground cinnamon, cumin, turmeric, ginger, and sometimes saffron. These spices give the dish its rich, aromatic flavor, which is a signature of tagine dishes.

What Should I Serve With Mary Berry’s Lamb Tagine?

Mary Berry’s lamb tagine is traditionally served with couscous, which absorbs the sauce beautifully. Alternatively, you can serve it with rice, flatbread, or even roasted vegetables to complement the hearty flavors.

How Can I Make Mary Berry’s Lamb Tagine Spicier?

To make Mary Berry’s lamb tagine spicier, you can add a pinch of chili flakes, fresh chopped chili, or a bit of harissa paste while cooking. This will add heat while still keeping the dish’s balance of flavors.

Can I Make Mary Berry’s Lamb Tagine In Advance?

Yes, you can make Mary Berry’s lamb tagine in advance. In fact, the flavors often develop even further after sitting overnight in the fridge. You can store it in an airtight container for up to 3 days and reheat it thoroughly before serving.

Why Is My Lamb Tough In The Tagine?

If your lamb is tough, it may need more time to cook. Lamb shoulder, which is often used in tagine recipes, is a tougher cut that benefits from slow cooking. Ensure you are cooking the lamb long enough for it to become tender and break apart easily.

What Can I Substitute For Dried Apricots In Mary Berry’s Lamb Tagine?

If you prefer not to use dried apricots, you can substitute them with dried prunes, dates, or raisins. These will provide a similar sweetness and texture, though the flavor may vary slightly.