Saffron-Infused Lamb Tagine with Apricots
Slow-cooked lamb stew simmered with fragrant saffron and sweet apricots for a rich Moroccan-inspired dish. This moroccan-inspired mardi gras ready in about 140 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large, diced yellow 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.
Ingredients
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp soaked in 2 tbsp warm water saffron threads
- 2 cups chicken broth
- 1 cup chopped dried apricots
- 2 tbsp honey
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup chopped for garnish fresh cilantro
- 1/4 cup toasted for garnish slivered almonds
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown evenly on all sides, about 6-8 minutes; remove and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, and 1/2 tsp ground ginger; cook for 1 minute until fragrant.
- Step 4: Return lamb to the pot and add 2 cups chicken broth, 1/2 tsp saffron threads soaked in 2 tbsp warm water, 1 cup chopped dried apricots, 2 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper; bring to a simmer.
- Step 5: Cover and reduce heat to low, simmer gently for 2 hours until lamb is tender and sauce thickens.
- Step 6: Garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds before serving with couscous or flatbread.
Frequently asked questions
How long does Saffron-Infused Lamb Tagine with Apricots 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 Apricots?
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 Saffron-Infused Lamb Tagine with Apricots?
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 Apricots 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 Saffron-Infused Lamb Tagine with Apricots?
Moroccan mardi gras 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.
What others are saying
- ★★★★★
The saffron depth transformed the lamb—authentic Moroccan magic in every bite.
- ★★★★★
Made this for my family's Mardi Gras feast—everyone asked for seconds!
- ★★★★☆
Slightly bland without extra seasoning, but the apricots saved it. Took 45 minutes longer than listed.
