Moroccan-Spiced Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Slow-simmered lamb infused with warm Moroccan spices and sweet dried apricots, creating a fragrant and tender stew. This Moroccan-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 lbs lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/2 tsp turmeric powder
• 2 cups chicken broth
• 1 cup, chopped dried apricots
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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 heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 8-10 minutes, then transfer lamb to a plate.
2. Step 2: Reduce heat to medium, add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, 1/2 tsp ground ginger, and 1/2 tsp turmeric powder. Cook for 1-2 minutes until fragrant.
4. Step 4: Return the browned lamb to the pot, add 2 cups chicken broth, 1 cup chopped dried apricots, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
5. Step 5: Cover and reduce heat to low. Cook gently for 1.5 to 2 hours until the lamb is very tender and the sauce is rich and thickened.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving.