Slow-Cooked Lamb Tagine with Apricots and Cinnamon

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A fragrant Moroccan-inspired stew simmered with tender lamb, plump apricots, and warm spices, creating a deeply comforting meal. This moroccan-inspired mediterranean ready in about 105 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 420 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 cumin
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1 cup chicken broth
• 1/2 cup, halved dried apricots
• 1/4 cup pomegranate molasses
• 2 tbsp, chopped fresh cilantro
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium-high heat. Season lamb cubes with salt and pepper, then brown on all sides (about 5 minutes total), removing and setting aside.
2. Step 2: Add onion to the pot and cook until softened (5 minutes). Stir in garlic, cumin, cinnamon, and ginger, cooking for 1 minute until fragrant.
3. Step 3: Return lamb to the pot, pour in chicken broth, and bring to a simmer. Cover and reduce heat to low. Simmer gently for 1 hour until lamb is tender.
4. Step 4: Stir in dried apricots and pomegranate molasses. Cover and simmer for 15 more minutes. Stir in fresh cilantro and adjust seasoning with salt and pepper.