Mind-Bending Spiced Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A fragrant lamb tagine simmered with warming spices and sweet apricots, evoking the complex layers and intensity of a dream heist. This Moroccan-inspired lamb recipe, ready in about 130 minutes, pairs lamb shoulder, cubed, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lamb shoulder, cubed
• 3 tbsp olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tbsp harissa paste
• 1 1/2 cups chicken broth
• 1/2 cup dried apricots, halved
• 1/4 cup chopped cilantro
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottom pot over medium-high heat and brown 1 lb cubed lamb shoulder in batches until golden on all sides, about 5 minutes per batch; remove and set aside.
2. Step 2: Add 1 diced medium onion and 4 minced garlic cloves to the pot and sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp turmeric powder, cooking for 1 minute to toast the spices.
4. Step 4: Mix in 1 tbsp harissa paste, then return the lamb to the pot. Pour in 1 1/2 cups chicken broth, bring to a simmer, cover, and cook over low heat for 1 1/2 hours until lamb is tender.
5. Step 5: Add 1/2 cup halved dried apricots, 1 tsp salt, and 1/2 tsp black pepper, cooking uncovered for an additional 15 minutes until the sauce thickens slightly.
6. Step 6: Garnish with 1/4 cup chopped cilantro and serve hot with couscous or flatbread.