Slow-Cooked Lamb Tagine
Wonderfully slow-cooked lamb tagine, with soft tender pieces of lamb slow-cooked in a spicey tomato sauce.
Ingredients
- 700g lamb, diced
- 1 tbsp olive oil
- 1 large onion, diced
- 3 celery sticks, diced
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tbsp cumin, ground
- 1 tbsp coriander, ground
- 1/2 tbsp cinnamon, ground
- 1 tsp sumac
- 2 tbsp tomato paste
- 2 tsp harissa paste
- 400g tin diced tomatoes
- 500ml lamb stock
- 1 tbsp honey
- 1/2 cup dried apricots, chopped
- 1/2 cup preserved lemon, chopped
- 1/2 cup large olives,
- 400g tin chickpeas, drained and rinsed
- Salt & pepper, to taste
- Chopped parsley, to serve
Instructions
- Preheat oven to 150C.
- In a large pot, heat the oil over medium-high heat and sear the lamb in batches until browned on all sides.
- Reduce heat to medium and add onions and celery and cook 1-2 minutes or until just starting to soften.
- Next, add the garlic and ginger, and cook 1-2 minutes until fragrant.
- Stir through the cumin, coriander, cimmanon and sumac until the lamb is well coated in the spices.
- Add the tomato paste and sumac, and cook 1-2 minutes, or until darkened in colour.
- Next, add the chopped tomatoes, lamb stock, honey apricots and preserved lemon, and season with salt and pepper. Increase heat to medium-high and bring to the boil.
- Once boiling, cover with a lid and transfer to the oven, for two hours.
- After 2 hours, add the chickpeas and olives and adjust salt and pepper, as desired.
- Return to the oven and cook an additional 45 minutes.
- Remove from the oven, and remove the lid and allow to stand for 10 minutes.
- Sprinkle with flat-leaf parsley, and serve with chermoula.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 551Total Fat: 25.7gSaturated Fat: 8.1gCholesterol: 105mgSodium: 302mgCarbohydrates: 29.8gFiber: 3.2gSugar: 8.3gProtein: 47.7g
Slow-Cooked Lamb Tagine Recipe
If you live (or have visited) the UK then you’ll be more than familiar with Mary Berry! The beloved chef has been warming our hearts and filling our bellies for decades. Though being an Australian, my knowledge of her is limited! I only know her through The Great British Bake Off, which she used to judge. I’d never really paid much attention to her recipes until I came across her Lamb Tagine.
As I am sure you know, I love Moroccan cuisine, and tagines especially. There’s something about the sweetness cutting through the fattiness, elevated by acidity. They’re just gorgeous! And although I have many a tagine recipe, I thought to try Mary Berry’s lamb tagine for something a little different.
I must admit though, I didn’t follow her recipe exactly, and included a few additional ingredients which I think really add to the flavours of the dish. Sorry, Mary!
Now, although a tagine is traditionally cooked in a tagine, I’ve always cooked mine in shallow casserole dishes.
It may not be traditional, but it’s delicious none the less!
Now, there are a few strange ingredients in this recipe, so let’s discuss the ingredients to my take on Mary Berry’s lamb tagine:
Let’s talk Ingredients…
Lamb: I used diced lamb rump, however any fatty cut of lamb will be perfectly suited to this recipe. As the lamb slow cooks, the fat renders creating an incredibly tender cut of meat.
Sumac: This spice is vibrantly red, with a citrus-like flavour. It can be found at most supermarkets in the spice section.
Harissa paste: Originating in northern Africa, Harissa is a spicy chilli pepper paste. Typically made with red peppers, it also features garlic, caraway seeds, coriander and cumin. It can be found in the spice section of your supermarket, alongside other speciality sauces and pastes.
Preserved lemons: Preserved lemons are a wonderful ingredient used in tagines and other Moroccan dishes. I buy mine from the local supermarket in the preserve/pickle aisle. They’re also available at most specialist grocers or delicatessens.
