Barefoot Contessa Moroccan Lamb Tagine Recipe
The Barefoot Contessa Moroccan Lamb Tagine Recipe is a warm, flavorful and aromatic dish inspired by North African cuisine.
Ingredients
- 2 pounds lamb shoulder cut into cubes
- 2 tablespoons olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- Salt and pepper to taste
- 2 cups chicken or beef stock
- 1 cup dried apricots halved
- ½ cup slivered almonds toasted
- 1 tablespoon honey
- Fresh cilantro for garnish
Instructions
Prepare the Lamb
- Pat lamb cubes dry with paper towels. Season with salt and pepper for better flavor absorption.
Brown the Lamb
- Heat olive oil in a heavy pot. Brown lamb on all sides for rich flavor, about 5–7 minutes.
Sauté Onions and Garlic
- Add chopped onions and garlic to pot. Cook until soft and fragrant, stirring frequently to prevent burning.
Add Spices
- Stir in cinnamon, cumin, ginger, turmeric and extra salt and pepper. Cook for 1–2 minutes to bloom spices.
Add Stock and Apricots
- Pour in chicken or beef stock. Add dried apricots and honey. Stir well to combine all flavors.
Simmer the Tagine
- Cover pot and simmer gently for 1.5–2 hours until lamb is tender and sauce thickens naturally.
Toast Almonds
- While lamb simmers, toast slivered almonds in a dry pan until golden brown and fragrant for garnish.
Serve and Garnish
- Transfer lamb tagine to a serving dish. Sprinkle toasted almonds and fresh cilantro on top. Serve warm.
Notes
- Use fresh spices for maximum flavor.
- Brown lamb well to enhance richness.
- Simmer slowly for tender, juicy meat.
- Add apricots and honey for perfect sweetness.
- Serve with couscous or rice for a complete meal.