Slow-Cooked Lamb Tagine with Apricots and Cumin

By AislePrompt Editorial · ·

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Tender lamb simmered with dried apricots and warm spices, capturing Tunisia's desert-meets-Mediterranean culinary essence. This Tunisian one-pot recipe, ready in about 140 minutes, pairs lamb shoulder, olive oil, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

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.

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