Moroccan-Spiced Lamb Tagine with Apricots and Chickpeas

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Slow-simmered lamb with fragrant Moroccan spices, sweet dried apricots, and hearty chickpeas in a rich tomato base. This Moroccan-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, olive oil, yellow 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 1/2-inch cubes lamb shoulder
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 4 cloves, minced garlic cloves
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 14 oz can canned diced tomatoes
• 1/2 cup, chopped dried apricots
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 cups chicken broth
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1 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 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs cubed lamb shoulder and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow 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 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Cook spices with onion and garlic for 1 minute to bloom.
4. Step 4: Return browned lamb to the pot. Add 14 oz canned diced tomatoes with juices, 2 cups chicken broth, 1/2 cup chopped dried apricots, and 15 oz drained and rinsed canned chickpeas. Stir to combine.
5. Step 5: Bring to a simmer, cover, reduce heat to low, and cook gently for 1 1/2 to 2 hours until lamb is tender and sauce thickens.
6. Step 6: Season with 1 1/2 tsp salt and 1 tsp black pepper. Stir in 1/4 cup chopped fresh cilantro just before serving.