Cardamom-Spiced Lamb Tagine with Apricots and Almonds

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Slow-cooked lamb infused with warm cardamom and cinnamon, complemented by sweet apricots and crunchy almonds in a fragrant Moroccan-inspired tagine. This Moroccan-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.

Ingredients

• 2 lbs, cut into 2-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 14 oz canned diced tomatoes
• 1 1/2 cups beef broth
• 12 halves, chopped dried apricots
• 1/3 cup, toasted slivered almonds
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs cubed lamb shoulder with 1 1/2 tsp salt and 1 tsp black pepper. Brown lamb in batches for 5-6 minutes until deep golden on all sides. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves, 1 tsp ground cardamom, 1 tsp ground cinnamon, and 1/2 tsp ground ginger. Cook for 1 minute until fragrant.
3. Step 3: Return lamb to the pot. Add 14 oz canned diced tomatoes and 1 1/2 cups beef broth. Stir to combine and bring to a simmer. Cover and reduce heat to low; cook gently for 1 1/2 to 2 hours until lamb is very tender.
4. Step 4: Stir in 12 chopped dried apricot halves and cook uncovered for an additional 15 minutes until sauce thickens slightly.
5. Step 5: Remove from heat and sprinkle 1/3 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro on top. Serve over couscous or rice for a hearty, aromatic meal.