Mary Berry lamb tagine with apricots, preserved lemons and chickpeas recipe on Mary Berry’s Quick Cooking

Mary Berry served up a tasty Moroccan lamb neck tagine with apricots, preserved lemons and chickpeas on Mary Berry’s Quick Cooking.

The ingredients are: 2–3 tbsp sunflower oil, 1kg lamb neck fillet, cut into small 2–3cm pieces, 2 large brown onions, sliced, 3 sticks celery, sliced, 2 garlic cloves, crushed, 4cm piece fresh root ginger, grated, 1 tbsp ground cumin, 1 tbsp ground coriander, 2 tsp ground cinnamon, 1 x 400g tin chopped tomatoes, 450ml chicken stock, 2 tbsp tomato purée, 2 tsp harissa paste, 1 tbsp runny honey, 8 dried apricots, quartered, 2 preserved lemons, sliced into 8 pieces (seeds removed), 1 x 395g tin broad beans or fava beans, drained, salt and freshly ground black pepper.

To serve: 2 tbsp freshly chopped parsley and 150g couscous, cooked according to packet instructions.


See recipes by Mary in her book titled: Mary Berry’s Quick Cooking available from Amazon now.

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