Roasted Lamb Tagine with Apricots and Almonds

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Tender roasted lamb slow-cooked with fragrant spices, sweet apricots, and crunchy almonds for a traditional North African-inspired stew. This African-inspired lamb recipe, ready in about 170 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 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 2-inch chunks lamb shoulder
• 2 tbsp olive oil
• 1 large, thinly sliced onion
• 4 cloves, minced garlic
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 1 tsp paprika
• 2 cups chicken broth
• 1 cup, halved dried apricots
• 1/2 cup, toasted almonds
• 1 tbsp honey
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.