This aromatic and tender Marry Berry Slow-cooked Spiced Lamb is made with lamb neck fillet, chickpeas, apricots, warm spices like cinnamon and coriander, and a touch of honey. This recipe creates a rich, comforting stew with deep Middle Eastern flavors and melt-in-the-mouth meat. It takes about 2 hours and 30 minutes from start to finish and serves 6. Serve it with fluffy couscous or herbed rice for a satisfying dinner.
Marry Berry Slow-cooked Spiced Lamb Ingredients
- 2 tbsp sunflower oil
- 1kg (2lb 4oz) lamb neck fillet, cut into 5cm (2in) cubes
- 3 large onions, sliced
- 3 large garlic cloves, finely grated
- 2 tbsp ground coriander
- 2 tsp allspice
- 1 tbsp ground cinnamon
- 3 tbsp tomato purée
- 200ml (⅓ pint) white wine
- 300ml (½ pint) beef or chicken stock
- 150g (5oz) ready-to-eat dried apricots, halved
- 1 tbsp honey
- 1 × 400g tin chickpeas, drained and rinsed
- Juice of ½ lemon
- Small bunch of coriander, leaves roughly chopped
How To Make Marry Berry Slow-cooked Spiced Lamb
- Preheat the oven: Set to 160°C/140°C Fan/Gas 3.
- Brown the lamb: Heat oil in a large pan, sear lamb in batches, then set aside.
- Cook the base: Fry onions and garlic in the same pan, stir in spices and tomato purée, then add wine and stock.
- Combine and bake: Return lamb to the pan, add apricots, honey, chickpeas, and seasoning. Cover and bake for 2 hours.
- Finish and serve: Stir in lemon juice and fresh coriander, adjust seasoning, and serve hot with couscous or rice.
Recipe Tips
- Cut lamb evenly: This ensures uniform cooking and tenderness.
- Use a heavy pot: It helps maintain steady heat and moisture in the oven.
- Chickpeas tip: Add them later if planning to freeze for best texture.
- Make ahead: The flavors deepen if made a day in advance and reheated gently.
What To Serve With Spiced Lamb
This spiced lamb stew pairs beautifully with fluffy couscous, herbed bulgur, or fragrant basmati rice. Add a side of yogurt with mint or a cucumber salad for a cool, refreshing contrast to the warm spices.
How To Store Spiced Lamb
Refrigerate: Cool and store in an airtight container for up to 3 days.
Freeze: Freeze without chickpeas for up to 3 months. Add fresh chickpeas when reheating for best results.
Spiced Lamb Nutrition Facts
- Calories: 580
- Total Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Sugar: 14g
- Protein: 40g
- Sodium: 300mg
FAQs
Can I use another cut of lamb?
Yes, lamb shoulder works well too—just adjust cooking time if needed.
What can I use instead of white wine?
Use extra stock or a mix of stock and a splash of lemon juice.
Is this dish spicy?
No, it’s warmly spiced but not hot. You can add chili if desired.
Can I skip the apricots?
They add sweetness and balance, but you can replace them with prunes or omit if preferred.
Can this be made in a slow cooker?
Yes, after browning, cook on low for 6–8 hours or until tender.
Marry Berry Slow-cooked Spiced Lamb
Description
A richly spiced lamb stew with apricots, chickpeas, and warm Middle Eastern flavors that melt in your mouth.
Ingredients
Instructions
- Preheat oven to 160°C (140°C Fan).
- Brown lamb in batches in oil, set aside.
- Cook onions and garlic, stir in spices and tomato purée.
- Add wine, stock, lamb, apricots, honey, and chickpeas.
- Cover and bake for 2 hours until tender.
- Stir in lemon juice and coriander before serving.
- Serve with couscous or herbed rice.
Notes
- Use lamb neck for best texture and depth of flavor.
- Deglaze pan well to lift all the aromatics into the sauce.
- Add lemon at the end for brightness.
- Freeze without chickpeas to preserve texture.