Half-Spiced Moroccan Lamb Tagine with Apricots

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

Tender lamb chunks slow-cooked with a blend of warm Moroccan spices and sweet dried apricots, balancing savory and fruity notes beautifully. This moroccan-inspired lamb ready in about 110 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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: 15 min Cook: 95 min Serves 4 Moroccan cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat until shimmering. Add 1 lb cubed lamb shoulder and brown on all sides, about 5-6 minutes.
  2. Step 2: Remove lamb and set aside. In the same pot, add 1 finely chopped medium yellow onion and sauté over medium heat for 4 minutes until softened.
  3. Step 3: Stir in 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1 tsp paprika, and 1 tsp ground coriander. Cook spices with onion for 1 minute until fragrant.
  4. Step 4: Return lamb to pot and pour in 1 cup chicken broth. Add 1/2 cup chopped dried apricots, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  5. Step 5: Bring to a simmer, cover, and reduce heat to low. Cook gently for 1 hour 30 minutes, stirring occasionally, until lamb is tender and sauce is thickened.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with couscous or flatbread.

Equipment for this recipe

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Frequently asked questions

How long does Half-Spiced Moroccan Lamb Tagine with Apricots take to make?

Total time is about 110 minutes (15 min prep + 95 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 Half-Spiced Moroccan 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 Half-Spiced Moroccan 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 Half-Spiced Moroccan Lamb Tagine with Apricots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Half-Spiced Moroccan Lamb Tagine with Apricots?

Moroccan lamb 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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