Jamie oliver lamb stew

As seen on her BBC series, Mary Berry’s Moroccan tagine-inspired one-pot lamb stew combines a range of spices to create a rich, deep, flavourful crowd-jamie oliver lamb stew. For the TV series accompanying this book, I travelled to Morocco where tagines, like this, are a staple dish. They may be slow to cook but they are quick to make. This is my quick version as some tagines take three hours to cook.

The spices used here are a classic combination for tagine recipes and give a wonderful depth of flavour. All these spices are good to keep in your store cupboard, so you always have them to hand. Heat a deep ovenproof frying pan with a lid, or a large cast-iron casserole dish, over a high heat. 4 minutes or until the meat is golden brown all over. You may need to do this in two batches. Use a slotted spoon to transfer the meat to a plate. 4 minutes until starting to soften but not browned.

Add the garlic and ginger, then sprinkle in the spices and stir to coat the vegetables. Cook for 10 seconds, add the tomatoes, stock, tomato purée, harissa paste, honey, apricots and preserved lemons. Bring to the boil, stirring, and then return the lamb and any juices to the pan. Season with salt and pepper, cover with the lid and transfer to the oven to cook for 1 hour. Sprinkle with the chopped parsley and serve with the Nutty Wholemeal Couscous Salad or Moroccan Summer Salad from Quick Cooking. 1995 – 2021 Penguin Books Ltd.