Slow-Braised Moroccan Lamb with Apricot and Almonds

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

Tender lamb slowly braised with aromatic spices, sweet apricots, and crunchy almonds for a rich North African-inspired dish. This middle eastern-inspired lamb ready in about 200 minutes pairs bone-in lamb shoulder, olive oil, medium (150 g) 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: 180 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 heavy-bottomed pot over medium-high heat. Season 2 lbs bone-in lamb shoulder with 1 tsp salt and 0.5 tsp black pepper, then brown on all sides for 6-8 minutes until deeply caramelized.
  2. Step 2: Remove lamb and add 1 medium diced onion and 4 minced garlic cloves to the pot, sautéing over medium heat for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, and 1 tsp paprika, cooking spices for 1 minute to release their aroma.
  4. Step 4: Return lamb to the pot, add 2 cups chicken broth and 1 cup chopped dried apricots, bringing to a simmer.
  5. Step 5: Cover pot, reduce heat to low, and braise for 2.5 to 3 hours until lamb is fork-tender and infused with spices.
  6. Step 6: Just before serving, sprinkle 0.5 cup toasted slivered almonds and 2 tbsp chopped fresh cilantro over the lamb for texture and freshness.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Braised Moroccan Lamb with Apricot and Almonds take to make?

Total time is about 200 minutes (20 min prep + 180 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 Slow-Braised Moroccan Lamb with Apricot 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 bone-in lamb shoulder from drying out.

Can I substitute ingredients in Slow-Braised Moroccan Lamb with Apricot 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 Slow-Braised Moroccan Lamb with Apricot 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 Slow-Braised Moroccan Lamb with Apricot 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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