Slow-Cooked Lamb and Apricot Tagine

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender lamb braised in a rich apricot-spiced sauce with olives and herbs, served with fluffy couscous for a comforting meal. This Mediterranean recipe, ready in about 110 minutes, pairs lamb shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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.

Ingredients

• 1.5 lbs, cut into 1-inch cubes lamb shoulder
• 2 tbsp olive oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 cup, halved dried apricots
• 1 cup chicken broth
• 1/4 cup pitted green olives
• 1/4 cup, chopped cilantro
• 1/4 cup, toasted slivered almonds
• 2 cups, cooked couscous

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Instructions

1. Step 1: In a heavy-bottomed pot, heat 2 tbsp olive oil over medium-high heat; add 1.5 lbs lamb shoulder cubes and brown on all sides for 8 minutes, then remove and set aside.
2. Step 2: Add 1 large finely chopped onion and 3 minced garlic cloves to the pot; cook for 3 minutes until softened, then stir in 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground cinnamon until fragrant.
3. Step 3: Return the browned lamb to the pot, add 1/4 cup halved dried apricots, 1 cup chicken broth, and 1/4 cup pitted green olives; bring to a simmer, cover, and reduce heat to low. Simmer for 1.5 hours until lamb is fork-tender.
4. Step 4: Stir in 1/4 cup chopped cilantro and 1/4 cup toasted slivered almonds, then serve over 2 cups cooked couscous.