Elephant-Inspired Herb and Spiced Lamb Tagine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A slow-simmered Moroccan lamb tagine infused with warm spices and fresh herbs, reflecting the rich cultural landscapes where elephants roam. This mediterranean-inspired lamb (mediterranean) ready in about 175 minutes pairs lamb shoulder, cut into 1.5-inch cubes, olive oil, large yellow onion, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 1.5-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 5 garlic cloves, minced
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1 tsp paprika
• 14 oz crushed tomatoes
• 2 cups beef broth
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a large heavy-bottomed pot or tagine, heat 3 tbsp olive oil over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 8-10 minutes, until deeply caramelized. Remove and set aside.
2. Step 2: Add 1 large thinly sliced yellow onion to the same pot and sauté for 6 minutes until soft and fragrant. Stir in 5 minced garlic cloves and cook for 1 minute.
3. Step 3: Mix in 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground ginger, and 1 tsp paprika, cooking for 2 minutes to toast the spices.
4. Step 4: Return the lamb to the pot. Add 14 oz crushed tomatoes, 2 cups beef broth, and 1/2 cup chopped dried apricots. Stir well to combine.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 to 2.5 hours until lamb is tender.
6. Step 6: Just before serving, stir in 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, and 1 tsp lemon zest for brightness.