Moroccan-Spiced Lamb Tagine with Apricots and Almonds

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Slow-cooked lamb infused with Moroccan spices, tender apricots, and toasted almonds delivering a fragrant and hearty stew. This Moroccan-inspired lamb recipe, ready in about 130 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 480 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 lamb shoulder
• 3 tbsp olive oil
• 1 large, diced onion
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 1 cup, halved dried apricots
• 1/3 cup toasted slivered almonds
• 1/4 cup chopped fresh cilantro

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for about 6-8 minutes; remove and set aside.
2. Step 2: Add 1 large diced onion to the pot and sauté for 5 minutes until translucent, then stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tsp paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
3. Step 3: Return the lamb to the pot and add 2 cups chicken broth, bringing to a simmer. Cover and reduce heat to low, cooking gently for 1 1/2 hours until lamb is tender.
4. Step 4: Stir in 1 cup halved dried apricots and cook uncovered for another 15 minutes until sauce thickens.
5. Step 5: Serve sprinkled with 1/3 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro.