Mary Berry Lamb Tagine Recipe

This Mary Berry lamb tagine is the kind of dish that turns a quiet Sunday into something special. Tender chunks of lamb are slow-cooked with warming spices, dried apricots, and a rich tomato base until everything is deeply fragrant and falling apart soft. It is a wonderfully comforting meal with a gentle sweetness running through it, balanced by the earthy heat of cumin and cinnamon. The method is straightforward enough for a confident beginner, and with a little patience for the slow braise, you will have a pot of food ready in around two and a half hours, most of which needs no attention at all.

Ingredients

For the Lamb

• 1.2kg lamb shoulder, trimmed and cut into large chunks
• 2 tablespoons plain flour, seasoned with salt and pepper
• 3 tablespoons olive oil

For the Tagine Base

• 2 large onions, sliced
• 3 garlic cloves, crushed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon chilli flakes
• 400g tin chopped tomatoes
• 450ml lamb or chicken stock
• 150g dried apricots, halved
• 2 tablespoons clear honey

To Serve

• Small bunch fresh coriander, chopped
• Toasted flaked almonds

How to Make Mary Berry Lamb Tagine

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Choose a shelf low enough to take a large casserole dish comfortably so it sits steady throughout the long braise.

• Coat the lamb: Toss the lamb chunks in the seasoned flour until lightly and evenly coated. This helps the meat brown well and gives the sauce a little body as it cooks.

• Brown the lamb: Heat the olive oil in a large flameproof casserole dish over a high heat. Brown the lamb in two or three batches, about 3 to 4 minutes per batch, then lift out onto a plate. Browning in batches stops the pan from steaming and keeps the colour deep and even.

• Cook the onions and spices: Lower the heat to medium and add the onions to the same dish, cooking for 5 to 6 minutes until soft. Stir in the garlic, cumin, coriander, cinnamon, ginger and chilli flakes, and cook for 1 minute until the kitchen smells warm and fragrant.

• Combine and bring to a simmer: Return the browned lamb to the dish, then add the chopped tomatoes, stock, dried apricots and honey. Stir everything together well and bring to a gentle simmer on the hob.

• Braise in the oven: Cover with a tight-fitting lid and transfer the dish to the oven. Cook for 2 to 2½ hours, giving it one gentle stir halfway through, until the lamb is so tender it almost falls apart with a spoon.

• Cool slightly and check the sauce: Take the dish out of the oven and taste for seasoning, adding salt and pepper as needed. If the sauce looks a little thin, simmer it uncovered on the hob for 5 to 10 minutes to thicken before serving.

• Assemble and serve: Scatter the fresh coriander and toasted flaked almonds over the top just before bringing it to the table, so they keep their colour and crunch.

Tips for the Best Lamb Tagine

Why is my lamb tough instead of tender?

Tough lamb almost always means it needs longer, not less time. Lamb shoulder has plenty of connective tissue that only breaks down with slow, gentle heat. If your lamb still feels chewy at the 2-hour mark, simply give it another 20 to 30 minutes covered in the oven and check again.

Can I make this in a slow cooker instead of the oven?

Yes, this tagine adapts well to a slow cooker. Brown the lamb and cook the onions and spices on the hob as written, then transfer everything to the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours.

How do I stop the sauce from being too thin?

If the sauce hasn’t thickened to your liking by the end of cooking, remove the lid and simmer on the hob for a few extra minutes. The liquid will reduce and concentrate quickly once it isn’t trapped under a lid.

Can I prepare this tagine ahead of time?

Absolutely, and it is often even better the next day once the spices have had time to settle and deepen. Cook it fully, cool, then store in the fridge and reheat gently on the hob or in a low oven until piping hot all the way through.

Serving Suggestions

• Serve over fluffy couscous or steamed rice to soak up the sauce
• Pair with warm flatbreads or crusty bread for scooping
• Add a dollop of plain yoghurt on top to cool the spices
• Finish with extra fresh coriander and a wedge of lemon
• A simple green salad on the side balances the richness nicely

Storage

Room Temperature

Do not leave the tagine out at room temperature for longer than 2 hours. Lamb dishes with sauce should be cooled and refrigerated promptly to stay safe to eat.

Refrigerator

Once cooled, store the tagine in an airtight container in the fridge for up to 3 days. Reheat thoroughly on the hob or in the microwave until steaming hot before serving.

Freezing

This tagine freezes beautifully. Cool completely, then freeze in a sealed container for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob, stirring occasionally, until piping hot throughout.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 22g
• Protein: 38g
• Fat: 21g
• Saturated Fat: 7g
• Sodium: 480mg

Nutrition values are estimates only and will vary depending on the exact ingredients and brands used.

FAQs