Slow-Cooked Lamb and Apricot Tagine
Tender lamb braised in a rich apricot-spiced sauce with olives and herbs, served with fluffy couscous for a comforting meal. This north african-inspired mediterranean ready in about 110 minutes pairs cut into 1-inch cubes lamb shoulder, olive oil, large, finely chopped 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 1/4 cup chopped cilantro and 1/4 cup toasted slivered almonds, then serve over 2 cups cooked couscous.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb and Apricot Tagine take to make?
Total time is about 110 minutes (20 min prep + 90 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-Cooked Lamb and Apricot Tagine?
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-Cooked Lamb and Apricot Tagine?
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-Cooked Lamb and Apricot Tagine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Cooked Lamb and Apricot Tagine?
North African mediterranean 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
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
