Intermediate-Spiced Middle Eastern Lamb Tagine

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A warming lamb tagine infused with intermediate-level spices for balanced complexity, slow-cooked to tender perfection with apricots and almonds. This Middle Eastern recipe, ready in about 140 minutes, pairs lamb shoulder, 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, cut into 1.5-inch chunks lamb shoulder
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp ginger powder
• 2 cups chicken broth
• 1/2 cup, chopped dried apricots
• 1/3 cup toasted slivered almonds
• 1 tbsp honey
• 1 1/2 tsp salt
• 1 tsp black pepper

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 large heavy-bottomed pot or tagine over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté over medium heat for 5 minutes until softened and translucent.
3. Step 3: Add 4 minced garlic cloves, 1 tsp ground cinnamon, 1 tbsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/2 tsp ginger powder. Cook while stirring for 1-2 minutes until spices are fragrant.
4. Step 4: Return lamb to the pot and pour in 2 cups chicken broth. Stir to combine, then bring to a simmer.
5. Step 5: Add 1/2 cup chopped dried apricots, 1 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper. Cover and reduce heat to low, simmer gently for 1 1/2 to 2 hours until lamb is tender.
6. Step 6: Just before serving, sprinkle 1/3 cup toasted slivered almonds over the top for crunch and garnish.