Lamb tagine recipe

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Warming spices give a wonderful depth of flavour in this slow-cooked tagine. Best of all, you probably have everything you need to make it in your store cupboard. The tagine is great served with couscous.

Ingredients

3 tbsp sunflower oil
750 g lamb neck fillet, sliced into 2-3cm (1 inch) pieces
2 large onions, sliced
3 celery sticks, sliced
2 garlic cloves, crushed
1 piece of fresh root ginger (around 4cm/1.5 inch), peeled and grated
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground cinnamon
400 g tinned chopped tomatoes
450 ml 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 (14oz) tin of chickpeas, drained and rinsed
2 tbsp chopped parsley

3 tbsp sunflower oil
26.5 oz lamb neck fillet, sliced into 2-3cm (1 inch) pieces
2 large onions, sliced
3 celery sticks, sliced
2 garlic cloves, crushed
1 piece of fresh root ginger (around 4cm/1.5 inch), peeled and grated
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground cinnamon
14.1 oz tinned chopped tomatoes
15.8 fl 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 (14oz) tin of chickpeas, drained and rinsed
2 tbsp chopped parsley

3 tbsp sunflower oil
26.5 oz lamb neck fillet, sliced into 2-3cm (1 inch) pieces
2 large onions, sliced
3 celery sticks, sliced
2 garlic cloves, crushed
1 piece of fresh root ginger (around 4cm/1.5 inch), peeled and grated
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground cinnamon
14.1 oz tinned chopped tomatoes
1.9 cups 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 (14oz) tin of chickpeas, drained and rinsed
2 tbsp chopped parsley

Details

Cuisine: Moroccan
Recipe Type: Tagine
Difficulty: Easy
Preparation Time: 30 mins
Cooking Time: 120 mins
Serves: 6

Step-by-step

Preheat the oven to 150°C/300°F/gas mark 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 they start to soften but not brown.
Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds then 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 the seasoning. Return to the oven, uncovered, and cook for another ½–1 hour or until the onions have softened and the meat is tender.
Sprinkle with the chopped parsley and serve.

This recipe is from Mary Berry’s Quick Cooking by Mary Berry (BBC Books, £22). Photography by Georgia Glynn Smith.

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