Biweekly Spiced Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-cooked lamb infused with warm spices and sweet apricots, ideal for a comforting biweekly feast. This Middle Eastern-inspired meal-prep recipe, ready in about 140 minutes, pairs lamb shoulder, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 120 min Serves 4 Middle Eastern cuisine 550 cal/serving

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Ingredients

2 lbs, cut into 2-inch cubes lamb shoulder
1 large, diced onion
4, minced garlic cloves
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp turmeric powder
14 oz can diced tomatoes
1 cup chicken broth
1/2 cup, chopped dried apricots
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for about 6-8 minutes, then remove and set aside.
Step 2: In the same pot, add 1 large diced onion and 4 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1/2 tsp turmeric powder; cook for 1 minute to toast the spices.
Step 4: Return the lamb to the pot, add 14 oz canned diced tomatoes, 1 cup chicken broth, and 1/2 cup chopped dried apricots. Season with 1 tsp salt and 1/2 tsp black pepper.
Step 5: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until the lamb is tender and the sauce thickens. Stir occasionally.
Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with couscous or rice.