LAMB TAGINE
Mary Berry's lamb casserole is loaded with tender meat and plenty of flavour inspired by Moroccan tagines. It takes very little time to prepare with the oven taking most of the strain, but you could also use a slow cooker to make it even more convenient.
Provided by Mary Berry
Categories Main course
Yield Serves 4
Number Of Ingredients 20
Steps:
- Preheat the oven to 150C/130 Fan/Gas 3
- Heat a large ovenproof casserole or frying pan over a high heat. Add the oil and fry the lamb until golden brown on all sides - this may have to be done in batches. Using a slotted spoon transfer to a plate.
- Fry the onion and celery for a few minutes. Stir in the garlic and ginger, then sprinkle in the spices and cook for 10 seconds. Add the tomatoes, stock, tomato purée, harissa honey, apricots and lemons. Bring up to the boil, stirring, add the lamb and seasoning. Cover and transfer to the oven for about 1½ hours, or until tender.
- Add the broad beans (or fava beans) after an hour and check the seasoning, adding salt and freshly ground black pepper as required.
- Serve sprinkled with chopped parsley and with the couscous alongside.
FAMILY MEALS: EASY LAMB TAGINE
Sweet juicy apricots and tender butternut squash are a winner with kids and make for a delicious Middle Eastern family meal for toddlers through to teens and beyond
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 2h20m
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 15
Steps:
- Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
- Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
- Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
- Remove the lid and cook for a further 30 mins, then stir in the squash. Cook for 20 - 30 mins more until the squash is soft and the lamb is tender. Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using.
Nutrition Facts : Calories 413 calories, Fat 21.7 grams fat, SaturatedFat 7.5 grams saturated fat, Carbohydrate 27.3 grams carbohydrates, Sugar 22.4 grams sugar, Fiber 6.4 grams fiber, Protein 27.2 grams protein, Sodium 1 milligram of sodium
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