Slow-Cooked Lamb Tagine with Apricot and Almonds
A fragrant North African-inspired lamb tagine slow-cooked with apricots, toasted almonds, and warm spices for tender, richly flavored meat. This mediterranean-inspired lamb ready in about 200 minutes pairs cut into 2-inch pieces lamb shoulder, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, cut into 2-inch pieces lamb shoulder
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 2 cups chicken broth
- 1 cup, halved dried apricots
- 1/3 cup, chopped toasted almonds
- 1 tbsp honey
- 1/4 cup, chopped fresh cilantro
- 1 1/2 tsp, divided salt
- 1/2 tsp, divided black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 2 lbs lamb shoulder pieces with 1 tsp salt and 1/4 tsp black pepper. Brown lamb in batches for 4-5 minutes per side until deeply caramelized; set aside.
- Step 2: Reduce heat to medium and add 1 large diced yellow onion and 4 minced garlic cloves to the pot, sauté for 5 minutes until soft and fragrant.
- Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1/2 tsp turmeric; cook spices for 1 minute until aromatic.
- Step 4: Return lamb to pot and pour in 2 cups chicken broth, scraping browned bits from bottom. Add 1 cup halved dried apricots, 1 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, cover, reduce heat to low, and cook for 2.5 to 3 hours until lamb is fork-tender.
- Step 5: Stir in 1 tbsp honey and 1/3 cup toasted chopped almonds just before serving. Garnish with 1/4 cup chopped fresh cilantro and serve warm with couscous or flatbread.
Frequently asked questions
How long does Slow-Cooked Lamb Tagine 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-Cooked Lamb Tagine 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Tagine 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-Cooked Lamb Tagine 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-Cooked Lamb Tagine with Apricot and Almonds?
Mediterranean 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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