Sunday, April 06, 2008

Recipe: Lamb Tagine by Mary Berry

Just by looking at the list of ingredients in this recipe you can tell all those spices are going to make this fabulous.
This recipe is by Mary Berry and one I make time and again.  It's one pot cooking and can be cooked in the slow cooker too.  The flavours pack a punch and my kitchen always smells wonderful when this is cooking. I have slightly adapted the recipe and added some chicken stock to loosen the sauce. I made this for the two of us and halved the list of ingredients, although for the lamb I used 300g. The tagine is best made the day before and left in the fridge overnight for the flavours to develop.

Lamb neck fillet from Waitrose was used in my recipe. For some unknown reason the butchers around here don't seem to sell it.

One of my hubs favourite meals and I craftily always make this if I've been out and bought things I didn't realise I needed:)

I served mine with rice purely because we aren't fans of couscous.

You will need:

1 tbs sunflower oil, 900g neck fillet of lamb, boneless shoulder or leg, 2 large onions, 3 cloves garlic crushed, 175g quartered dried apricots, 1 tsp ginger, 1 tsp ground cinnamon, 1 tablespoon ground paprika, ⅛ tsp hot chilli powder, 1 generous pinch of saffron soaked in 3 tbs hot water, 2 tbs honey, 800g tinned chopped tomatoes, ½ pint of chicken stock, chopped parsley and coriander to garnish.

1. Preheat the oven to 160°C.
2. Heat the oil in a large casserole and brown lamb in batches. When browned, remove and put on one side.
3. Add the chopped onions and garlic to a pan on a low heat, stir and then cover for around 10-15 minutes until soft.
4. Increase the heat and add the spices including saffron and soaking liquid.
5. Add the apricots, honey, tomatoes and lamb. Add some of the stock to loosen the mixture - you may need to top up the casserole during cooking to make a sauce.
6. Bring to the boil, season and cover with a lid. Pop in the oven for at least two hours.
7. Garnish with lots of parsley and coriander and serve either with couscous or rice.


Rosie said...

Hi M, just look at that beautful white fluffy rice and that deep rich lamb tagine!! Wonderful dish and what a great photo too!! :)

Rosie x

Sylvie said...

I just found your blog and thought I'd say hello and let you know that like it a lot. The tagine looks yummy and so do all the other recipes.

Antonia said...

So glad you enjoyed this recipe!

Pixie said...

Bet that was miles better than the wheat pizza my husband made tonight. It was pitiful! lol

Maria said...

Hi Margaret

This looks so delish, I'm not a couscous lover either and I would opt for rice too.


Kelly-Jane said...

A lovely tagine :) My hubby is not 100% gone on couscous so sometimes we have rice with a tagine, it's really good too.

Happy cook said...

I love lamb dishes like these, here too i can never get this meat.
Here me and my hubby likes sousocous, it is our daughter who is not a huge fan.

We Are Never Full said...

lovely!! it's the bits of the animal that most people wouldn't think of eating (ie: feet, necks) that create the tastiest sauce. the best italian gravy includes all those bits. great job.... looks wonderful.

ros said...

I really enjoy lamb neck, but you're right, it is remarkably difficult to get hold of.

It is couscous with tagines every time in our house.It was my father who will refuse to eat it when he visits

Lore said...

What a great rainbow of flavours! I will try it sometime only with couscous since I'm really a fan :)

Margaret said...

Thank you for your comments. I can see that we are divided on the couscous vs. rice that we like to serve with tagine. Mx

Amanda at Little Foodies said...

Thankfully we all love couscous in this house. It's so quick and easy. I usually make it with stock made from Marigold Bouillon Powder. I've never cooked with neck of lamb but it sounds good.

Mallika said...

You have just inspired my Sunday night dinner. The AW Thompson recipe has about 300 ingredients. Yours is so much better!