Slow-Cooked Lamb Tagine with Apricots and Cumin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb simmered with dried apricots and warm spices, capturing Tunisia's desert-meets-Mediterranean culinary essence. This tunisian-inspired one pot ready in about 140 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 550 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.

★ 4.4 (15 ratings) Prep: 20 min Cook: 120 min Serves 4 Tunisian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Season 1.5 pounds lamb shoulder cubes with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown in batches for 5 minutes until golden, transferring to a plate.
  2. Step 2: Add 1 large chopped onion and 3 minced garlic cloves to the pot, sautéing for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and 1/4 cup harissa paste, cooking for 1 minute until aromatic.
  4. Step 4: Return the browned lamb to the pot, pour in 2 cups chicken broth, add 1 cup chopped dried apricots, and 1/2 cup pitted olives. Bring to a simmer.
  5. Step 5: Cover and reduce heat to low. Simmer gently for 2 hours, stirring occasionally, until lamb is fork-tender.
  6. Step 6: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.

Frequently asked questions

How long does Slow-Cooked Lamb Tagine with Apricots and Cumin take to make?

Total time is about 140 minutes (20 min prep + 120 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 Apricots and Cumin?

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 lamb shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Tagine with Apricots and Cumin?

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 Apricots and Cumin 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 Tagine with Apricots and Cumin?

Tunisian one pot 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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