lamb and apricot tagine mary berry

lamb and apricot tagine mary berry

Lamb and apricot tagine is a delicious North African dish that has become increasingly popular in the UK. This hearty, slow-cooked stew features tender chunks of lamb cooked with fragrant spices, dried apricots, and vegetables such as onions and carrots. Mary Berry’s version of this classic recipe adds a touch of sweetness to the savory flavors by incorporating honey into the mix. The result is a comforting and flavorful dish that’s perfect for cold winter nights or any time you want something warm and satisfying to eat.

Why people also love lamb and apricot tagine mary berry

People love Mary Berry’s Lamb and Apricot Tagine because it is a hearty, flavorful, and comforting dish that is perfect for any time of the year. The combination of tender chunks of lamb with fragrant spices like cumin, coriander, cinnamon, and turmeric creates an explosion of flavors in every bite. The addition of dried apricots adds a subtle sweetness to the savory flavors while also providing a chewy texture that complements the tenderness of the meat.

This recipe is easy to make with simple ingredients making it accessible even for novice cooks who want to try out new recipes at home. It can be served on its own or paired with couscous or rice for a complete meal that will leave you feeling satisfied and contented.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 500g lamb shoulder or leg meat, cubed
• Salt and pepper to taste
• 1 tsp ground cumin
• 1 tsp ground coriander
• Half a teaspoon of cinnamon powder
• Half a teaspoon of turmeric powder
• 400g can of chickpeas drained (optional)
• 250ml chicken stock
• 150g dried apricots halved
• 3 tbsp honey

Instructions:

1. Preheat oven to gas mark four/180C.
2. In an oven-safe casserole dish with lid over medium heat on stove top add two tablespoons of olive oil then sauté onions until they are soft and translucent.
3. Add crushed garlic, cubed lamb meat, salt and pepper to taste, ground cumin, coriander powder, cinnamon powder and turmeric powder to the dish.
4. Brown the lamb meat for a few minutes on each side until it is sealed.
5. Pour in chicken stock into the dish followed by halved dried apricots and chickpeas (if using).
6. Drizzle honey over everything then stir gently so that all ingredients are well combined
   7.Cover with lid tightly or aluminum foil if you don’t have a lid
   8.Transfer your covered tagine into preheated oven for 2-3 hours or until lamb is tender and falling apart easily when poked with fork
   9.Once done remove from oven let rest for five minutes before serving.

Quick Facts

• Prep Time: 20 minutes
• Cook Time: 2-3 hours
• Total Time: 2 hours and 20 minutes – 3 hours and 20 minutes
• Difficulty: Easy
• Yield: Serves 4-6 people

Servings Suggestions:
This tagine can be served on its own or paired with couscous or rice. You can also serve it with a side of crusty bread to soak up the delicious sauce.

Expert Tips & Tricks:

1. For extra flavor, you can add a pinch of saffron threads to the dish.
2. If you don’t have an oven-safe casserole dish, you can transfer everything into an oven-safe pot before putting it in the oven.
3. To make this dish vegetarian-friendly, you can substitute the lamb meat with chickpeas or another protein of your choice.

Nutrition Information:
Each serving of this Lamb and Apricot Tagine contains approximately 500 calories, 35g of protein, 45g of carbohydrates and 18g of fat. It is also a good source of fiber, vitamins A and C, iron and calcium.

Presentation:
To serve this dish in an attractive way that highlights its colors and textures. You can place the tagine in a large bowl or platter then garnish it with fresh herbs such as parsley or cilantro leaves on top to add some color contrast to the stew’s brown hue.

Variations and substitutions you can make for lamb and apricot tagine mary berry:

1. Vegetarian: If you’re vegetarian or vegan, you can substitute the lamb meat with chickpeas or another protein of your choice such as tofu or seitan.
2. Chicken: You can also use chicken instead of lamb in this recipe if preferred.
3. Spices: Feel free to adjust the spices according to your taste preferences. For example, if you prefer a spicier tagine, add more chili powder or cayenne pepper.
4. Dried fruits: Instead of using dried apricots, try substituting them with other dried fruits such as prunes, raisins or dates.
5. Veggies: Add more vegetables like carrots , sweet potatoes turnips etc
6. Liquid : Substitute chicken stock with beef or vegetable stock or even water if preferred.
7. Nuts: Add a handful of toasted almonds, pine nuts or cashews for some extra crunch and flavor.
8. Fresh herbs: You can add fresh herbs such as parsley, cilantro or mint to the dish before serving to give it an extra burst of freshness.
9. Couscous: Instead of rice, serve this tagine with couscous which is traditional in North African cuisine
10. Wine : Adding red wine gives rich flavour

Recommendations and notices:

1. Use good quality lamb meat: To get the best flavor out of this dish, use high-quality lamb meat from a reputable source.
2. Preheat oven: Make sure to preheat your oven before placing the tagine in it to ensure even cooking throughout.
3. Adjust spices according to taste: This recipe is very versatile so feel free to adjust the amount of spices used according to your personal preferences.
4. Don’t overcook or undercook: Keep an eye on the tagine while it’s cooking as you don’t want it to be overcooked or undercooked which can affect its texture and flavor.
5. Let rest before serving: Once done, let the tagine rest for five minutes before serving so that all flavors can meld together perfectly
6. Be careful when handling hot tagine: The casserole dish will be very hot once it’s out of the oven so use oven mitts or pot holders to handle it.
7. Use a lid or aluminum foil: Make sure to cover your tagine with either a lid or aluminum foil before placing in the oven as this helps keep all the moisture and flavors inside.
8. Store leftovers properly: If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently on low heat over stove top until heated through
9. Garnish before serving : Don’t forget to garnish with fresh herbs like parsley , cilantro etc for added flavor

Conclusion:

Mary Berry’s Lamb and Apricot Tagine is a delicious and hearty North African dish that combines tender lamb meat with fragrant spices, dried apricots, chickpeas (optional), chicken stock and honey. The slow-cooking process allows all the flavors to blend together perfectly while also tenderizing the lamb meat making it melt-in-your-mouth delicious. This recipe is easy to make with simple ingredients that are readily available in most kitchens. It’s perfect for cold winter nights or any time you want something warm and satisfying to eat.

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