Slow-Cooked Lamb Tagine with Apricots and Spices

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A fragrant slow-cooked lamb stew with sweet apricots and warming regional Moroccan spices, perfect for cozy dinners. This African-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cut into 1.5-inch cubes, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs lamb shoulder, cut into 1.5-inch cubes
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp paprika
• 3 tbsp olive oil
• 14 oz can diced tomatoes
• 1 cup, chopped dried apricots
• 2 cups chicken broth
• 2 tbsp honey
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for about 8 minutes. Remove lamb and set aside.
2. Step 2: Reduce heat to medium. Add 1 large finely chopped onion and 4 minced garlic cloves to the pot; sauté for 5 minutes until soft and fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tbsp ground coriander, 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1 tsp paprika, cooking for 1 minute to release their aroma.
4. Step 4: Return lamb to the pot along with 14 oz canned diced tomatoes, 1 cup chopped dried apricots, 2 cups chicken broth, 2 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well and bring to a simmer.
5. Step 5: Cover pot and reduce heat to low. Cook gently for 2 to 2 1/2 hours until lamb is tender and sauce thickens.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with couscous or rice.