Roasted Lamb Tagine with Apricots and Almonds

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

Tender roasted lamb slow-cooked with fragrant spices, sweet apricots, and crunchy almonds for a traditional North African-inspired stew. This african-inspired lamb ready in about 170 minutes pairs cut into 2-inch chunks lamb shoulder, olive oil, large, thinly sliced 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.

Prep: 30 min Cook: 140 min Serves 6 African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Heat 2 tablespoons olive oil in a large ovenproof pot over medium-high heat. Brown 2 pounds of lamb shoulder chunks in batches for 4-5 minutes per side until well caramelized. Remove lamb and set aside.
  2. Step 2: In the same pot, add 1 large thinly sliced onion and sauté for 5 minutes until soft. Add 4 minced garlic cloves, 1 teaspoon ground cinnamon, 1 teaspoon ground cumin, 1/2 teaspoon ground ginger, and 1 teaspoon paprika; cook for 2 minutes until spices are fragrant.
  3. Step 3: Return lamb to the pot and pour in 2 cups chicken broth. Stir in 1 1/2 teaspoons salt and 1 teaspoon black pepper. Cover pot and transfer to oven; cook for 2 hours until lamb is tender.
  4. Step 4: Remove pot from oven, stir in 1 cup halved dried apricots and 1 tablespoon honey. Return to oven uncovered and roast for 20 minutes to thicken sauce and soften apricots.
  5. Step 5: Before serving, sprinkle 1/2 cup toasted almonds and 1/4 cup chopped fresh cilantro over the tagine for texture and brightness.

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Frequently asked questions

How long does Roasted Lamb Tagine with Apricots and Almonds take to make?

Total time is about 170 minutes (30 min prep + 140 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 Roasted 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 olive oil from drying out.

Can I substitute ingredients in Roasted 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 Roasted 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 Roasted Lamb Tagine with Apricots and Almonds?

African lamb 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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