Layered Lamb Tagine with Apricot and Almond

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A slow-cooked Moroccan-inspired lamb stew featuring tender lamb chunks simmered with sweet apricots and crunchy toasted almonds. This Middle Eastern-inspired game-day recipe, ready in about 130 minutes, pairs olive oil, yellow onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pounds bone-in lamb shoulder, cut into 2-inch pieces
• 3 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 tablespoon harissa paste
• 2 cups chicken broth
• 3/4 cup dried apricots, chopped
• 1/3 cup toasted sliced almonds
• 1/4 cup fresh cilantro leaves, chopped
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon honey

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Instructions

1. Step 1: Heat 3 tablespoons olive oil in a heavy-bottomed pot over medium-high heat. Add 2 pounds bone-in lamb shoulder pieces, seasoning with 1 1/2 teaspoons salt and 1 teaspoon black pepper; brown the lamb on all sides, about 4-5 minutes per batch. Remove and set aside.
2. Step 2: In the same pot, reduce heat to medium and add 1 large finely chopped yellow onion and 4 minced garlic cloves; sauté for 5 minutes until soft and fragrant.
3. Step 3: Stir in 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, and 1 tablespoon harissa paste; cook for 1 minute until spices are aromatic.
4. Step 4: Return lamb to the pot, pour in 2 cups chicken broth, and bring to a simmer. Cover and reduce heat to low; cook for 1 hour and 30 minutes until lamb is tender.
5. Step 5: Add 3/4 cup chopped dried apricots and 1 tablespoon honey; stir gently and cook uncovered for 15 minutes until sauce thickens slightly and apricots soften.
6. Step 6: Sprinkle 1/3 cup toasted sliced almonds and 1/4 cup chopped fresh cilantro over the stew before serving. Serve warm with couscous or flatbread.