Saffron-Infused Lamb Tagine with Apricots and Almonds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Slow-cooked lamb stew with fragrant saffron, sweet apricots, and crunchy almonds, simmered to tender perfection. This middle eastern-inspired lamb ready in about 130 minutes pairs pounds lamb shoulder, cubed, olive oil, large yellow onion, diced 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: 110 min Serves 6 Middle Eastern cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds cubed lamb shoulder and brown on all sides for about 6-8 minutes until deep golden.
  2. Step 2: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot and sauté for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1/2 tsp saffron threads, cooking for 1 minute until aromatic.
  4. Step 4: Pour in 2 cups chicken broth, then add 1 cup halved dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 1 hour 30 minutes until lamb is tender.
  5. Step 5: Stir in 2 tbsp honey and 1/3 cup slivered almonds, then cook uncovered for another 10 minutes to thicken the sauce slightly.
  6. Step 6: Remove from heat and sprinkle with 1/4 cup chopped fresh cilantro before serving with couscous or flatbread.

Equipment for this recipe

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Frequently asked questions

How long does Saffron-Infused Lamb Tagine with Apricots and Almonds take to make?

Total time is about 130 minutes (20 min prep + 110 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 and Almonds?

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 pounds lamb shoulder, cubed from drying out.

Can I substitute ingredients in Saffron-Infused Lamb Tagine with Apricots and Almonds?

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 and Almonds 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 and Almonds?

Middle Eastern lamb 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.

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