Cardamom-Spiced Lamb Tagine with Apricots and Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 140 minutes pairs cut into 2-inch cubes lamb shoulder, olive oil, large, finely chopped 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.

Prep: 20 min Cook: 120 min Serves 6 Moroccan cuisine 480 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Cardamom-Spiced Lamb Tagine with Apricots 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 Apricots 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 Apricots 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 Apricots and Almonds for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Apricots and Almonds?

Moroccan 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.

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