Rose-Infused Cardamom Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Slow-cooked lamb simmered with fragrant cardamom and sweet apricots, accented by a delicate rose water finish that evokes Middle Eastern romance. This Middle Eastern-inspired Valentine’s Day recipe, ready in about 150 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 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, cut into 1.5-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 1 tsp ground cardamom
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 cup, halved dried apricots
• 2 cups chicken broth
• 2 tsp rose water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, for garnish toasted slivered almonds
• 1/4 cup, chopped for garnish fresh cilantro

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Brown 2 lbs cubed lamb shoulder in batches for 4-5 minutes until all sides develop a deep golden crust; remove and set aside.
2. Step 2: In the same pot, add 1 large chopped onion and sauté for 6 minutes until translucent and soft. Stir in 4 minced garlic cloves, 1 tsp ground cardamom, 1 tsp ground cinnamon, and 1 tsp ground cumin and cook for 1 minute until fragrant.
3. Step 3: Return browned lamb to the pot, add 1 cup halved dried apricots and pour in 2 cups chicken broth. Season with 1 tsp salt and 1/2 tsp black pepper, bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until lamb is tender.
4. Step 4: Stir in 2 tsp rose water during the last 5 minutes of cooking to infuse a floral aroma without overpowering.
5. Step 5: Serve the tagine garnished with 1/4 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro over couscous or rice.