Low-Simmer Lamb Tagine with Apricots and Almonds
A fragrant Moroccan-inspired lamb stew slowly simmered on low heat with dried apricots and toasted almonds, creating tender meat and a sweet-savory sauce. This middle eastern-inspired lamb (gluten free) ready in about 170 minutes pairs lamb shoulder, cubed, olive oil, large, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lamb shoulder, cubed
- 3 tbsp olive oil
- 1 large, sliced yellow onion
- 4, minced garlic cloves
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric powder
- 14 oz can diced tomatoes
- 2 cups beef broth
- 1 cup, chopped dried apricots
- 1/3 cup toasted sliced almonds
- 1/4 cup, chopped fresh cilantro
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes until a deep crust forms. Remove lamb and set aside.
- Step 2: Reduce heat to medium and add 1 large sliced yellow onion to the pot, sautéing for 5 minutes until softened. Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1/2 tsp turmeric powder; cook for 1 minute until fragrant.
- Step 3: Return lamb to the pot, stir in 14 oz canned diced tomatoes and 2 cups beef broth. Bring to a gentle boil, then reduce heat to low and cover loosely. Simmer gently for 2 to 2.5 hours until lamb is tender.
- Step 4: Thirty minutes before the end of cooking, add 1 cup chopped dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper. Stir and continue simmering uncovered to thicken the sauce.
- Step 5: Just before serving, sprinkle 1/3 cup toasted sliced almonds and 1/4 cup chopped fresh cilantro over the stew for texture and freshness.
Frequently asked questions
How long does Low-Simmer Lamb Tagine with Apricots and Almonds take to make?
Total time is about 170 minutes (20 min prep + 150 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 Low-Simmer Lamb Tagine with Apricots and Almonds?
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 lamb shoulder, cubed from drying out.
Can I substitute ingredients in Low-Simmer Lamb Tagine with Apricots and Almonds?
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 Low-Simmer Lamb Tagine with Apricots and Almonds for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Low-Simmer Lamb Tagine with Apricots and Almonds gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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