Four-Spice Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A slow-cooked Moroccan lamb tagine infused with a blend of four warming spices and sweet apricots for a rich, aromatic stew. This Moroccan-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, olive oil, onion 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, finely chopped onion
• 4, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1/2 tsp ground coriander
• 1/2 tsp turmeric powder
• 2 cups chicken broth
• 1 cup, halved dried apricots
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro
• 1/4 cup for garnish toasted slivered almonds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium heat until shimmering, about 2 minutes. Add 2 lbs lamb shoulder cubes and brown on all sides for 6-8 minutes, working in batches if needed.
2. Step 2: Remove the lamb and set aside. In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves along with 1 tsp ground cinnamon, 1 tsp ground cumin, 1/2 tsp ground ginger, 1/2 tsp ground coriander, and 1/2 tsp turmeric powder. Cook, stirring frequently, for 1-2 minutes until the spices release their aroma.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly.
5. Step 5: Return the browned lamb to the pot, pour in 2 cups chicken broth, add 1 cup halved dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low.
6. Step 6: Cook gently for 2 hours, stirring occasionally, until the lamb is tender and the sauce thickens.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds before serving.