Moroccan-Spiced Lamb and Vegetable Tagine

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Slow-cooked lamb with aromatic spices and dried fruits, simmered with root vegetables for deep flavor. This North African-inspired quick recipe, ready in about 115 minutes, pairs lamb shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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, cut into 1-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 4 cloves, minced garlic
• 1 tbsp, minced ginger
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1 can (14 oz), diced tomatoes
• 1 cup, pitted and halved apricots
• 1/2 cup, pitted and halved dates
• 1 cup chicken broth
• 1/4 tsp, crushed saffron
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Season lamb cubes with 1 tsp salt and 1/2 tsp black pepper, then brown on all sides, about 5 minutes total.
2. Step 2: Add 1 large onion (finely chopped) and cook for 5 minutes until softened.
3. Step 3: Add 4 minced garlic cloves, 1 tbsp minced ginger, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp cinnamon, cooking for 1 minute until fragrant.
4. Step 4: Stir in 1 can (14 oz) diced tomatoes and 1 cup chicken broth, scraping any browned bits from the bottom of the pot.
5. Step 5: Bring to a simmer, then reduce heat to low. Add 1 cup pitted and halved apricots, 1/2 cup pitted and halved dates, and 1/4 tsp saffron (crushed), then cover and simmer for 1.5 hours until lamb is tender.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro and cook for 5 minutes to let flavors meld.