Lamb tagine recipe
 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. 2–3 tbsp sunflower oil1kg/2lb 4oz lamb neck fillet, cut into small 2–3cm/¾–1¼in pieces 2 large brown onions, sliced 3 sticks celery, sliced 2 garlic cloves, crushed 4cm/1½in piece fresh root ginger, grated 1 tbsp ground cumin1 tbsp ground coriander2 tsp ground cinnamon1 x 400g tin chopped tomatoes 450ml/16fl oz chicken stock 2 tbsp tomato purée 2 tsp harissa paste 1 tbsp runny honey8 dried apricots, quartered2 preserved lemons, sliced into 8 pieces (seeds removed)395g tin broad beans or fava beans, drainedsalt and freshly ground black pepper 2–3 tbsp sunflower oil 1kg/2lb 4oz lamb neck fillet, cut into small 2–3cm/¾–1¼in pieces 2 large brown onions, sliced 3 sticks celery, sliced 2 garlic cloves, crushed 4cm/1½in piece fresh root ginger, grated 1 tbsp ground cumin 1 tbsp ground coriander 2 tsp ground cinnamon 1 x 400g tin chopped tomatoes 450ml/16fl oz 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) 395g tin broad beans or fava beans, drained salt and freshly ground black pepper 2 tbsp freshly chopped parsley150g/5½oz couscous, cooked according to packet instructions 2 tbsp freshly chopped parsley 150g/5½oz couscous, cooked according to packet instructions Method Preheat the oven to 150C/130 Fan/Gas 2.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. Use a slotted spoon to 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, then add the lamb and season with salt and pepper. 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. Preheat the oven to 150C/130 Fan/Gas 2. Preheat the oven to 150C/130 Fan/Gas 2. 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. Use a slotted spoon to transfer to a plate. 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. Use a slotted spoon to 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, then add the lamb and season with salt and pepper. Cover and transfer to the oven for about 1½ hours, or until tender. 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, then add the lamb and season with salt and pepper. 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. 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. Serve sprinkled with chopped parsley and with the couscous alongside. Recipe tips This recipe can be made up to a day ahead and reheated. Freezes well once cooked. If using a slow cooker, follow steps 2–3 as above, but transfer all the casserole ingredients (excluding the beans) into the slow cooker. Cook on high for 8 hours, adding the beans for the final hour.