Moroccan-Spiced Lamb Tagine with Apricot and Almonds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Slow-simmered lamb infused with warm Moroccan spices, sweet apricots, and crunchy toasted almonds, served over fluffy couscous for an exotic savory-sweet experience. This mediterranean-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1.5-inch cubes, large, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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, cut into 1.5-inch cubes
• 1 large, diced onion
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1 tsp paprika
• 3 tbsp vegetable oil
• 2 cups chicken broth
• 3/4 cup chopped dried apricots
• 1/3 cup toasted almonds
• 1 tbsp honey
• to taste salt
• 1/2 tsp black pepper
• 1 1/2 cups couscous
• 1 1/2 cups boiling water
• 1/4 cup chopped for garnish fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy pot over medium-high heat. Add 2 lbs cubed lamb shoulder seasoned with 1/2 tsp salt and 1/4 tsp black pepper. Brown lamb on all sides for about 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, 1/2 tsp ground ginger, and 1 tsp paprika. Cook spices with onion mixture for 2 minutes to toast.
4. Step 4: Return lamb to pot and pour in 2 cups chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook gently for 1 hour 30 minutes until lamb is tender.
5. Step 5: Stir in 3/4 cup chopped dried apricots and 1 tbsp honey. Simmer uncovered for another 15 minutes until sauce thickens slightly.
6. Step 6: Meanwhile, place 1 1/2 cups couscous in a large bowl. Pour 1 1/2 cups boiling water over couscous, cover tightly, and let steam for 5 minutes. Fluff with a fork.
7. Step 7: To serve, spoon lamb tagine over couscous, sprinkle with 1/3 cup toasted almonds and 1/4 cup chopped fresh cilantro for bright contrast.