Saffron-Infused Lamb Tagine with Apricot and Almond

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A fragrant slow-cooked Moroccan lamb stew enriched with saffron, sweet apricots, and crunchy toasted almonds for a rich and aromatic meal. This Moroccan-inspired lamb recipe (gluten-free), ready in about 140 minutes, pairs lamb shoulder, cubed, 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 rice, quinoa, or a quick salad. 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 lamb shoulder, cubed
• 3 tbsp olive oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp, soaked in 2 tbsp warm water saffron threads
• 2 cups chicken broth
• 1 cup, halved dried apricots
• 1/2 cup toasted almonds
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a Dutch oven over medium-high heat. Add 2 lbs cubed lamb shoulder in batches, browning all sides for about 5 minutes per batch. Remove and set aside.
2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, and 1 tsp ground ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in the saffron threads soaked in 2 tbsp warm water and deglaze the pot with 2 cups chicken broth, scraping up browned bits. Return the lamb to the pot.
4. Step 4: Add 1 cup halved dried apricots, 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 the lamb is tender.
5. Step 5: Stir in 1/2 cup toasted almonds and 1/4 cup chopped fresh cilantro just before serving, mixing well to combine.