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Mary Berry Moroccan Lamb Tagine Recipe

Mary Berry Moroccan Lamb Tagine
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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.

Ingredients

Scale

  • 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)

Instructions

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

Find it online: https://maryberrycooks.co.uk/mary-berry-moroccan-lamb-tagine/