Mary Berry Moroccan Lamb Tagine Recipe

The Mary Berry Moroccan Lamb Tagine is a slow-cooked, aromatic dish that combines tender lamb with warm spices, dried fruits, and a touch of sweetness. Inspired by North African flavors, this recipe brings comfort and elegance to the dinner table. The lamb becomes melt-in-the-mouth tender as it gently simmers in a rich sauce infused with cinnamon, cumin, and apricots. Perfect for family gatherings or a cozy weekend meal, it’s hearty, fragrant, and full of character—exactly the kind of dish that makes slow cooking worth it.

What Is Mary Berry’s Moroccan Lamb Tagine?

Mary Berry’s Moroccan Lamb Tagine is a beautifully spiced lamb stew cooked slowly until tender. Traditionally prepared in a tagine pot, this version can also be made in a casserole dish or Dutch oven. It combines lamb shoulder pieces with onions, garlic, ginger, and Moroccan spices, simmered with chopped tomatoes, stock, and dried fruits like apricots or dates. The result is a rich, slightly sweet, and deeply flavorful dish that captures the essence of Moroccan cuisine.

Other Popular Mary Berry Recipes

• Mary Berry Tomato and Basil Soup
• Mary Berry Beef Cheeks
• Mary Berry Prawn Cocktail

Why This Recipe Is Worth Trying

• Rich and aromatic flavors – Every bite bursts with spice and warmth.
• Tender, fall-apart lamb – Perfectly slow-cooked for maximum flavor.
• Make-ahead friendly – Tastes even better the next day.
• Balanced sweetness – The dried fruits add a lovely contrast to the savory sauce.
• Ideal for gatherings – Serves a crowd and pairs well with couscous or rice.

Essential Ingredients to Make Mary Berry’s Moroccan Lamb Tagine

• 1.2kg lamb shoulder, trimmed and cut into chunks
• 2 tbsp olive oil
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp paprika
• 400g chopped tomatoes (canned or fresh)
• 500ml lamb or chicken stock
• 150g dried apricots (halved)
• 1 tbsp honey
• 1 tbsp tomato purée
• Salt and black pepper, to taste
• Fresh coriander leaves, chopped (for garnish)
• Flaked almonds, toasted (optional, for topping)

Handy Kitchen Tools for Best Results

• Large ovenproof casserole dish or tagine pot
• Wooden spoon
• Sharp knife and chopping board
• Measuring jug
• Heatproof spatula

Step-by-Step Guide to Making Mary Berry Moroccan Lamb Tagine

Step 1: Preheat and Prepare the Lamb

Preheat your oven to 160°C (320°F). Pat the lamb pieces dry and season lightly with salt and pepper.

Step 2: Brown the Lamb

Heat olive oil in a large casserole dish over medium heat. Brown the lamb in batches until golden on all sides. Remove and set aside.

Step 3: Cook the Aromatics

In the same pan, add the chopped onions and cook for 5 minutes until soft and translucent. Stir in the garlic, cumin, cinnamon, coriander, ginger, and paprika. Cook for 1 minute to release the spices’ aroma.

Step 4: Build the Sauce

Return the browned lamb to the dish. Add the chopped tomatoes, tomato purée, honey, and stock. Stir well, scraping up any browned bits from the bottom of the pan.

Step 5: Add the Dried Fruits

Stir in the dried apricots. Bring the mixture to a gentle simmer, then cover with a lid.

Step 6: Slow Cook to Perfection

Transfer the casserole dish to the preheated oven and cook for 2 to 2½ hours, or until the lamb is tender and the sauce has thickened beautifully.

Step 7: Garnish and Serve

Once done, taste and adjust the seasoning. Garnish with chopped fresh coriander and toasted flaked almonds before serving. Serve hot with fluffy couscous, rice, or flatbread.

What I Got Wrong (And How I Fixed It)

• Sauce too thin: Left it uncovered for the last 15 minutes to reduce.
• Meat tough: Didn’t cook long enough—extended simmering to achieve perfect tenderness.
• Too sweet: Reduced honey and balanced with lemon juice for acidity.
• Spices dull: Added a small pinch of extra cumin and cinnamon before serving.

Healthier Version of Mary Berry Moroccan Lamb Tagine

For a lighter version, use lean lamb leg instead of shoulder and reduce the oil. Replace honey with a few chopped dried apricots for natural sweetness. Serve with whole-grain couscous or quinoa for extra fiber and nutrition.

Ingredient Substitutions for Mary Berry Moroccan Lamb Tagine

• Lamb: Replace with chicken thighs or beef chunks for variety.
• Apricots: Swap with dates, prunes, or raisins for different sweetness.
• Honey: Use maple syrup or omit for less sugar.
• Stock: Vegetable stock works for a lighter flavor.
• Cinnamon: Add a cinnamon stick for milder spice.

Pairing Ideas: What to Serve With Mary Berry Moroccan Lamb Tagine

• Couscous – Traditional accompaniment that soaks up the sauce perfectly.
• Basmati rice – A fragrant and filling option.
• Flatbread or naan – Perfect for dipping into the rich sauce.
• Grilled vegetables – Add color and freshness to the plate.
• Mint yogurt dip – Balances the warm spices with a cool contrast.

Expert Tips for Perfect Mary Berry Moroccan Lamb Tagine

• Brown the lamb well: It adds rich flavor to the sauce.
• Use good-quality spices: Fresh spices make all the difference.
• Cook low and slow: Tenderizes the meat and deepens flavor.
• Don’t rush reduction: Allow the sauce to thicken naturally.
• Add fruit later: Keeps apricots plump, not mushy.
• Taste before serving: Adjust sweetness and seasoning to preference.
• Rest before serving: Let the dish sit for 10 minutes to settle flavors.

Creative Ways to Customize Mary Berry Moroccan Lamb Tagine

• Add chickpeas: Boosts protein and adds texture.
• Include preserved lemons: Adds authentic Moroccan tanginess.
• Make it spicy: Stir in harissa or chili flakes.
• Add nuts: Almonds or pistachios add crunch and richness.
• Use roasted vegetables: Sweet potatoes or carrots complement the sauce.
• Make it vegetarian: Substitute lamb with chickpeas and root vegetables.

Storing Mary Berry’s Moroccan Lamb Tagine the Right Way

• Cool completely before storing.
• Refrigerate up to 3 days in an airtight container.
• Freeze for up to 2 months for later use.
• Label with date to track freshness.
• Reheat gently to avoid drying out the lamb.

How to Reheat Moroccan Lamb Tagine (If Needed)

• Stovetop method: Warm over medium heat, adding a splash of stock or water if thickened.
• Oven method: Cover with foil and reheat at 160°C (320°F) for 20–25 minutes.
• Microwave method: Reheat individual portions for 2–3 minutes, stirring halfway through.

Nutritional Breakdown (per serving)

• Calories: 520
• Protein: 40g
• Fat: 28g
• Carbohydrates: 32g
• Fiber: 5g
• Sugar: 12g
• Sodium: 480mg

Print

FAQs

How do I make lamb tender in a Moroccan tagine?

To achieve tender lamb, cook it slowly over low heat for at least 2 hours. Using shoulder or leg cuts ensures the meat becomes soft and juicy. Browning the lamb first also helps lock in flavor and enhances the sauce’s richness.

Should I soak dried apricots before adding them to the tagine?

Yes, soaking dried apricots for 10–15 minutes in warm water or stock helps them plump up and blend into the sauce. This creates a naturally sweet and rich texture without overpowering the spices.

How do I thicken the sauce in a Moroccan lamb tagine?

If the sauce is too thin, remove the lid for the last 15–20 minutes of cooking to let it reduce. You can also mash a few of the apricots into the sauce or stir in a spoonful of tomato purée for added body.

Can I make Mary Berry Moroccan Lamb Tagine ahead of time?

Absolutely. This dish tastes even better the next day as the flavors develop further. Cool completely before refrigerating, then reheat gently on the stovetop, adding a splash of stock or water if the sauce thickens too much.

Wrapping It Up

The Mary Berry Moroccan Lamb Tagine is a celebration of rich, exotic flavors and tender, slow-cooked lamb. With its balance of sweetness from dried fruits and warmth from spices, it’s a dish that’s both comforting and impressive. Perfect for family dinners or special occasions, this tagine brings a taste of Morocco to your kitchen—beautifully aromatic, hearty, and deeply satisfying.