{"id":131822,"date":"2019-03-25T21:40:05","date_gmt":"2019-03-25T20:40:05","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=131822"},"modified":"2019-03-25T21:42:35","modified_gmt":"2019-03-25T20:42:35","slug":"mary-berry-lamb-tagine-with-apricots-preserved-lemons-and-chickpeas-recipe-on-mary-berrys-quick-cooking","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/131822\/mary-berry-lamb-tagine-with-apricots-preserved-lemons-and-chickpeas-recipe-on-mary-berrys-quick-cooking\/","title":{"rendered":"Mary Berry lamb tagine with apricots, preserved lemons and chickpeas recipe on Mary Berry\u2019s Quick Cooking"},"content":{"rendered":"

Mary Berry served up a tasty Moroccan lamb neck tagine with apricots, preserved lemons and chickpeas on Mary Berry\u2019s Quick Cooking.<\/p>\n

The ingredients are: 2\u20133 tbsp sunflower oil, 1kg lamb neck fillet, cut into small 2\u20133cm 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 pur\u00e9e, 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.<\/p>\n

To serve: 2 tbsp freshly chopped parsley and 150g couscous, cooked according to packet instructions.<\/p>\n

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