Cardamom-Spiced Lamb Tagine with Apricot and Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

This slow-cooked Middle Eastern lamb tagine blends warm cardamom and sweet apricots with crunchy almonds for a rich, aromatic dish. This middle eastern-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 2-inch cubes, olive oil, large onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot or tagine over medium-high heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp ground cardamom, 1 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp turmeric powder, and 1 tbsp harissa paste; cook for 2 minutes to release aromas.
  4. Step 4: Add 14 oz canned diced tomatoes, 1/2 cup chopped dried apricots, and 1.5 cups chicken broth. Return the lamb to the pot, season with 1.5 tsp salt and 1 tsp black pepper.
  5. Step 5: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours until lamb is tender and sauce thickens.
  6. Step 6: Just before serving, stir in 1/3 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro for texture and freshness.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Cardamom-Spiced Lamb Tagine with Apricot and Almonds take to make?

Total time is about 140 minutes (20 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cardamom-Spiced Lamb Tagine with Apricot and Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Cardamom-Spiced Lamb Tagine with Apricot and Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cardamom-Spiced Lamb Tagine with Apricot and Almonds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cardamom-Spiced Lamb Tagine with Apricot and Almonds?

Middle Eastern lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes