Lamb and Apricot Tagine

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A slow-cooked stew of tender lamb with sweet apricots and warm spices, traditionally served with couscous. This algerian-inspired mediterranean ready in about 110 minutes pairs cut into 1-inch cubes lamb shoulder, olive oil, diced 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

Instructions

1. 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.
2. 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.
3. 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.