Orange-Scented Moroccan Lamb Tagine with Apricots

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender lamb slow-cooked with warm spices, sweet apricots, and a subtle orange aroma that elevates this classic North African stew. This middle eastern-inspired lamb ready in about 135 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large onion, finely chopped 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 lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tbsp ground cumin
• 1/2 tsp ground turmeric
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken broth
• 3/4 cup dried apricots, halved
• 1 tbsp orange zest
• 1/4 cup fresh cilantro, chopped
• 1/4 cup almonds, toasted and sliced
• 1 tbsp honey

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for 6-8 minutes, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and 4 minced garlic cloves. Sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cinnamon, 1 tsp ground ginger, 1 tbsp ground cumin, 1/2 tsp ground turmeric, 1 1/2 tsp salt, and 1/2 tsp black pepper; cook spices with onions for 1 minute until aromatic.
4. Step 4: Return browned lamb to the pot and pour in 2 cups chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook gently for 1 1/2 hours until lamb is tender.
5. Step 5: Add 3/4 cup halved dried apricots, 1 tbsp orange zest, and 1 tbsp honey. Stir gently and cook uncovered for another 15 minutes until sauce thickens slightly.
6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted sliced almonds before serving.