Four-Spice Lamb Tagine with Apricots and Almonds

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

A slow-cooked Moroccan-inspired lamb tagine infused with warm spices and tender apricots, garnished with toasted almonds for a delightful texture contrast. This Moroccan-inspired lamb recipe, ready in about 130 minutes, pairs lamb shoulder, cubed, olive oil, onion, finely 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.

Ingredients

• 2 lbs lamb shoulder, cubed
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 2 cups chicken broth
• 1 cup dried apricots, halved
• 1/3 cup toasted sliced almonds
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for about 6-8 minutes, then remove and set aside.
2. Step 2: Reduce heat to medium and add 1 large finely chopped onion and 3 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1 1/2 tsp salt, and 1 tsp black pepper. Cook spices with onion mixture for 1 minute.
4. Step 4: Return browned lamb to the pot and pour in 2 cups chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook gently for 1 1/2 hours until lamb is tender.
5. Step 5: Add 1 cup dried apricot halves and cook uncovered for 15 more minutes until the sauce thickens slightly.
6. Step 6: Garnish with 1/3 cup toasted sliced almonds and 1/4 cup chopped fresh cilantro before serving.