Saffron-Infused Lamb Tagine with Apricot and Almond

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

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 (gluten-free) ready in about 140 minutes pairs lamb shoulder, cubed, 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 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.

Prep: 20 min Cook: 120 min Serves 6 Moroccan cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Saffron-Infused Lamb Tagine with Apricot and Almond take to make?

Total time is about 140 minutes (20 min prep + 120 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 Saffron-Infused Lamb Tagine with Apricot and Almond?

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 lamb shoulder, cubed from drying out.

Can I substitute ingredients in Saffron-Infused Lamb Tagine with Apricot and Almond?

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 Saffron-Infused Lamb Tagine with Apricot and Almond 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.

Is Saffron-Infused Lamb Tagine with Apricot and Almond gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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