North African Lamb Tagine with Apricots & Almonds

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Tender lamb slow-cooked with dried apricots and toasted almonds in a fragrant broth, evoking the spice markets of Marrakech. This North African-inspired one-pot recipe (gluten-free), ready in about 100 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 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1.5 lbs, cubed lamb shoulder
• 2 tbsp olive oil
• 1 large, sliced onion
• 4 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 cinnamon stick
• 1/2 cup, halved dried apricots
• 1/4 cup, slivered almonds
• 1.5 cups chicken broth
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy pot over medium-high heat. Season 1.5 lbs cubed lamb shoulder with 1/2 tsp salt and 1/4 tsp black pepper, then sear in batches for 4 minutes per side until browned. Remove and set aside.
2. Step 2: In the same pot, cook 1 large sliced onion for 5 minutes until caramelized. Add 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander, stirring for 1 minute until fragrant.
3. Step 3: Return lamb to pot, add 1 cinnamon stick, 1.5 cups chicken broth, and 1/2 cup halved dried apricots. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1 hour until lamb is fork-tender.
4. Step 4: Stir in 1/4 cup slivered almonds and 1 tbsp lemon juice, then simmer uncovered for 10 minutes until sauce thickens and coats the back of a spoon.
5. Step 5: Discard cinnamon stick, adjust salt and pepper, and serve with crusty bread for dipping.