Slow-Braised Moroccan-Spiced Lamb with Apricots
Tender lamb slow-braised with fragrant Moroccan spices and sweet dried apricots, creating a rich, aromatic dish ideal for cozy dinners. This african-inspired lamb ready in about 150 minutes pairs olive oil, large yellow onion (sliced), garlic cloves (minced) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 bone-in lamb shoulder (cut into 2-inch pieces)
- 3 tbsp olive oil
- 1 large yellow onion (sliced)
- 4 cloves garlic cloves (minced)
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp paprika
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 cup dried apricots (halved)
- 2 cups chicken broth
- 2 tbsp honey
- 1/4 cup fresh cilantro (chopped)
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs bone-in lamb shoulder pieces and brown on all sides for about 6-8 minutes, then transfer lamb to a plate.
- Step 2: In the same pot, add 1 large sliced yellow onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, 1 tsp paprika, 1 1/2 tsp salt, and 1 tsp black pepper, cooking spices for 1 minute until aromatic.
- Step 4: Return lamb to the pot and pour in 2 cups chicken broth along with 1 cup halved dried apricots and 2 tbsp honey. Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 hours until lamb is fork-tender.
- Step 5: Remove lid and simmer uncovered for 10 minutes to thicken the sauce slightly. Garnish with 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Slow-Braised Moroccan-Spiced Lamb with Apricots take to make?
Total time is about 150 minutes (20 min prep + 130 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-Spiced Lamb 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 Slow-Braised Moroccan-Spiced Lamb 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 Slow-Braised Moroccan-Spiced Lamb 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 Slow-Braised Moroccan-Spiced Lamb with Apricots?
African 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.
What others are saying
- ★★★★★
My Moroccan heritage made this recipe a revelation. The slow-braising technique made the lamb incredibly tender.
- ★★★★★
This dish was a hit at my dinner party! The lamb melted off the bone and the apricots balanced the spices perfectly.
- ★★★★☆
Loved the flavors, but the apricots turned mushy after 3 hours—next time I'll add them later.
