Octonary Spice Lamb Tagine with Apricots

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

Slow-cooked lamb tagine infused with eight warm spices and sweet apricots, delivering a rich and aromatic Moroccan-inspired dish. This Middle Eastern-inspired Fourth of July recipe, ready in about 160 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 520 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, finely sliced yellow onion
• 4 cloves, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp ground cardamom
• 14 oz canned diced tomatoes
• 1 1/2 cups beef broth
• 1 cup, chopped dried apricots
• 1 1/2 tsp salt
• 1/4 cup chopped, for garnish fresh cilantro
• 1/4 cup, for garnish toasted slivered almonds

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for about 8 minutes, working in batches if necessary. Remove lamb and set aside.
2. Step 2: Reduce heat to medium and add 1 large sliced yellow onion to the pot, sautéing 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, 1 tsp ground ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1/2 tsp ground black pepper, 1/2 tsp smoked paprika, and 1/4 tsp ground cardamom. Cook spices for 1 minute to release aromas.
4. Step 4: Return browned lamb to the pot and add 14 oz canned diced tomatoes with juice, 1 1/2 cups beef broth, 1 cup chopped dried apricots, and 1 1/2 tsp salt. Stir to combine.
5. Step 5: Bring to a gentle simmer, cover, and reduce heat to low. Cook for 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds before serving, offering a balance of freshness and crunch.