Moroccan-Spiced Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

This slow-simmered lamb tagine blends secret Moroccan spices with sweet apricots for a tender, aromatic dish that hides layers of flavor in every bite. This Moroccan-inspired lamb recipe, ready in about 140 minutes, pairs boneless lamb shoulder, olive oil, 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, cut into 1.5-inch cubes boneless lamb shoulder
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp paprika
• 2 cups chicken broth
• 1 cup, halved dried apricots
• 1 tbsp honey
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro
• 1/4 cup toasted for garnish slivered almonds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed boneless lamb shoulder and brown on all sides for 5-7 minutes. Remove lamb and set aside.
2. Step 2: Reduce heat to medium and add 1 large finely chopped onion and 3 minced garlic cloves to the pot. Sauté for 4-5 minutes until onion is translucent and fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1 tsp paprika. Cook spices with onion and garlic for 1 minute until aromatic.
4. Step 4: Return lamb to the pot and add 2 cups chicken broth, 1 cup halved dried apricots, 1 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
5. Step 5: Cover pot and reduce heat to low. Simmer gently for 1.5 to 2 hours until lamb is tender and sauce thickens.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds before serving.