One-Pot Moroccan Lamb Tagine with Apricots and Almonds

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

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 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.

Prep: 20 min Cook: 120 min Serves 6 Middle Eastern cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 140 minutes (20 min prep + 120 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 One-Pot Moroccan 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, cubed from drying out.

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

Middle Eastern father’s day 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.

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