cook books · family · Home cooking · Recipes

Tagine of Lamb Mary Berry style

I love this dish out of Mary Berry cook now eat later a great book for planning ahead a link for your own copy is here

This is a really straight forward dish just prep and put in the oven and sit back and wait so my kind of dinners πŸ™‚


Serves 4
1 tbsp sunflower oil
2 large onions, peeled and finely chopped
2 garlic cloves, crushed
450g boneless shoulder of lamb, trimmed and cut into 4cm (1Β½ in) cubes
2 x 400g tins of chopped tomatoes
1 tsp ground paprika
1 tsp groundΒ ginger
1 tsp ground cinnamon
1/8 tsp ground hot chilli powder
salt and freshly ground black pepper
2tbsp honey
250g (9oz) ready-to-eat dried apricots, halved
good pinch of saffron soaked in 3 tbsp of hot water

chopped parsley and mint for garnish

Preheat the oven to 160Β°C (fan 140Β°C/325Β°F/Gas 3). Heat the oil in a large pan or flameproof casserole.
Add the cubes of lamb to the pan, then remove using a slotted spoon and place to one side.Β Add the onions and garlic and fry over a medium heat for 10 minutes or until golden, stirring occasionally. Then add the paprika, ginger, cinnamon, chilli powder, saffron and the water, honey and Β salt and pepper.
Pour the tomatoes into the mixture and give it a good stir then add the lamb back to the pan. Add the apricots.
Bring to the boil then transfer to an ovenproof dish and cook in the oven for around 2 hours
Until tender.
Serve the Tagine with freshly made couscous, or rice if you prefer and garnish with chopped flat-leaf parsley.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s