Ras el Hanout-Spiced Lamb Tagine with Apricots and Almonds

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A fragrant slow-cooked lamb tagine layered with warm ras el hanout, tender apricots, and toasted almonds for a rich Moroccan experience. This Moroccan-inspired slow-cooker recipe, ready in about 160 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 420 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, thinly sliced onion
• 4, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1 tsp paprika
• 1/2 tsp turmeric
• 2 cups chicken broth
• 1 cup, chopped dried apricots
• 1/3 cup, chopped toasted almonds
• 1/4 cup, chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top 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, then transfer to a plate.
2. Step 2: Reduce heat to medium and add 1 large thinly sliced onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until soft and fragrant.
3. Step 3: Stir in 1 tsp ground cinnamon, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground ginger, 1 tsp paprika, and 1/2 tsp turmeric. Cook spices for 1 minute until aromatic.
4. Step 4: Return browned lamb to the pot and pour in 2 cups chicken broth. Add 1 1/2 tsp salt and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until lamb is tender.
5. Step 5: Stir in 1 cup chopped dried apricots and continue cooking uncovered for 20 minutes until sauce thickens slightly.
6. Step 6: Serve sprinkled with 1/3 cup chopped toasted almonds and 1/4 cup fresh chopped cilantro for a fragrant finish.