One-Pot Moroccan Lamb Tagine with Apricots and Almonds

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Tender lamb slow-cooked with warm Moroccan spices, sweet apricots, and toasted almonds in a fragrant one-pot meal. This Middle Eastern-inspired Father’s Day recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lamb shoulder, cubed
• 3 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 1 cup dried apricots, halved
• 1/3 cup toasted sliced almonds
• 1/4 cup fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes until deep golden.
2. Step 2: Remove lamb and add 1 large diced onion and 4 minced garlic cloves to the pot. Sauté over medium heat for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp salt, and 1/2 tsp black pepper; cook spices with onions for 1 minute until aromatic.
4. Step 4: Return lamb to pot and pour in 2 cups chicken broth. Bring to a simmer, cover, reduce heat to low, and cook for 1.5 to 2 hours until lamb is tender.
5. Step 5: During the last 15 minutes, stir in 1 cup halved dried apricots and cook uncovered to thicken the sauce slightly.
6. Step 6: Garnish with 1/3 cup toasted sliced almonds and 1/4 cup chopped fresh cilantro before serving hot with couscous or flatbread.