Regional Spice-Infused Lamb Tagine with Apricots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A slow-cooked North African dish featuring tender lamb simmered with warm regional spices and sweet dried apricots. This moroccan-inspired lamb ready in about 170 minutes pairs cut into 1.5-inch cubes lamb shoulder, olive oil, large, finely chopped onion 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, cut into 1.5-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1 tsp paprika
• 14 oz (400 g) canned crushed tomatoes
• 1 cup, chopped dried apricots
• 2 cups chicken broth
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 1/4 cup, for garnish toasted slivered almonds

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
2. Step 2: Reduce heat to medium and add 1 large chopped onion with 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground turmeric, and 1 tsp paprika. Cook spices with onion mixture for 1-2 minutes until aromatic.
4. Step 4: Return browned lamb to the pot. Add 14 oz canned crushed tomatoes, 1 cup chopped dried apricots, 2 cups chicken broth, 1.5 tsp salt, and 1 tsp black pepper. Stir to combine.
5. Step 5: Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2 to 2.5 hours 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 with couscous or flatbread.