Date-Sweetened Moroccan Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A fragrant Moroccan tagine where tender lamb is slowly braised with sweet dates and dried apricots in a rich spiced sauce. This Moroccan-inspired slow-cooker recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, dried dates, halved, dried apricots, chopped 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 lamb shoulder, cut into 1-inch cubes
• 1 cup dried dates, halved
• 1/2 cup dried apricots, chopped
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground ginger
• 1 1/2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 2 tbsp tomato paste
• 2 cups beef broth
• 2 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 3/4 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large thinly sliced yellow onion and 3 minced garlic cloves. Sauté for 5 minutes until soft and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp ground cinnamon, 1 1/2 tsp ground cumin, 1 tsp ground ginger, and 1 tsp paprika. Cook for 1 minute to release aromas.
4. Step 4: Return lamb to the pot and add 2 cups beef broth, 1 cup halved dried dates, 1/2 cup chopped dried apricots, 1 1/2 tsp salt, and 3/4 tsp black pepper. Bring to a simmer, then reduce heat to low and cover.
5. Step 5: Simmer gently for 1 1/2 to 2 hours until lamb is tender and the sauce has thickened.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving for freshness.