Midnight Spice Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A slow-cooked Moroccan-inspired lamb stew featuring tender lamb chunks simmered with warm spices and sweet apricots, perfect for a comforting dinner. This Middle Eastern recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5 inch cubes, olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 lbs lamb shoulder, cut into 1.5 inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp smoked paprika
• 1 tbsp harissa paste
• 14 oz diced tomatoes (canned)
• 1 cup beef broth
• 1/2 cup dried apricots, halved
• 1/4 cup fresh cilantro, chopped
• 1.5 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottom pot over medium-high heat until shimmering. Add 1.5 lbs lamb shoulder cubes and brown them on all sides, about 6-8 minutes, then 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 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground ginger, 1 tsp smoked paprika, and 1 tbsp harissa paste. Cook spices with onions and garlic for 2 minutes until aromatic.
4. Step 4: Add 14 oz canned diced tomatoes and 1 cup beef broth, scraping the bottom to release browned bits. Return the browned lamb to the pot along with 1/2 cup halved dried apricots.
5. Step 5: Season with 1.5 tsp salt and 1 tsp black pepper. Bring to a simmer, cover, reduce heat to low, and cook gently for 1.5 to 2 hours until lamb is tender and sauce thickens.
6. Step 6: Finish with 1/4 cup chopped fresh cilantro stirred through. Serve hot with couscous or crusty bread.