Ethiopian Coffee-Spiced Lamb Tagine with Apricots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb slow-cooked with Ethiopian coffee grounds and warm spices, accented by sweet dried apricots for a rich and aromatic stew. This African recipe, ready in about 150 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion, chopped 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.

Prep: 30 min Cook: 120 min Serves 6 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 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 8 minutes. Remove lamb and set aside.
  2. Step 2: In the same pot, add 1 large chopped yellow onion (1 1/2 cups) and sauté for 5 minutes until soft.
  3. Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tbsp Ethiopian coffee grounds. Cook for 1 minute until spices are fragrant.
  4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring continuously.
  5. Step 5: Return the browned lamb to the pot, add 2 1/2 cups beef or lamb broth, 1/2 cup chopped dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper.
  6. Step 6: Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until lamb is tender.
  7. Step 7: Garnish with 2 tbsp chopped fresh parsley before serving over couscous or rice.

Frequently asked questions

How long does Ethiopian Coffee-Spiced Lamb Tagine with Apricots take to make?

Total time is about 150 minutes (30 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 Ethiopian Coffee-Spiced Lamb Tagine with Apricots?

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 Ethiopian Coffee-Spiced Lamb Tagine with Apricots?

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 Ethiopian Coffee-Spiced Lamb Tagine with Apricots 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 Ethiopian Coffee-Spiced Lamb Tagine with Apricots?

Ethiopian african 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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