Lamb and Apricot Tagine
A slow-cooked stew of tender lamb with sweet apricots and warm spices, traditionally served with couscous. This Mediterranean recipe, ready in about 110 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 650 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.
Ingredients
- 1 lb, cut into 1-inch cubes lamb shoulder
- 2 tbsp olive oil
- 1, diced onion
- 3 cloves, minced garlic
- 1 tsp, ground cumin
- 1/2 tsp, ground cinnamon
- 1/2 cup, halved dried apricots
- 1/2 cup chicken broth
- 1/2 cup, pitted dates
- 1/4 tsp salt
- 1/4 tsp black pepper
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Add the lamb cubes and brown on all sides, about 5 minutes. Remove and set aside.
- Step 2: In the same pot, add the diced onion and cook until golden, about 5 minutes. Add the minced garlic, 1 tsp cumin, and 1/2 tsp cinnamon, and cook for 1 minute until fragrant.
- Step 3: Return the lamb to the pot. Add the dried apricots, chicken broth, and pitted dates. Stir in 1/4 tsp salt and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours until the lamb is tender.
