Moroccan-Spiced Lamb Tagine with Apricots and Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked lamb infused with Moroccan spices, tender apricots, and toasted almonds delivering a fragrant and hearty stew. This moroccan-inspired lamb 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.

★ 4.1 (13 ratings) Prep: 20 min Cook: 110 min Serves 6 Moroccan cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

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.

Frequently asked questions

How long does Moroccan-Spiced Lamb Tagine with Apricots and Almonds take to make?

Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Moroccan-Spiced Lamb Tagine with Apricots and Almonds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Moroccan-Spiced Lamb Tagine with Apricots and Almonds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Moroccan-Spiced Lamb Tagine with Apricots and Almonds for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Moroccan-Spiced Lamb Tagine with Apricots and Almonds?

Moroccan lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes