Slow-Cooked Lamb Tagine with Apricots and Warm Spices

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A tender lamb stew slow-cooked with aromatic spices, sweet apricots, and a rich tomato base for a comforting North African-inspired dish. This Moroccan-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, trimmed and cubed, olive oil, yellow onion, diced 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, trimmed and cubed
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp paprika
• 2 tbsp tomato paste
• 14 oz diced tomatoes, canned
• 1 cup dried apricots, chopped
• 1 1/2 cups beef or lamb broth
• 1 tbsp honey
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, then remove lamb and set aside.
2. Step 2: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until softened and translucent.
3. Step 3: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1 tsp paprika. Cook for 1 minute until fragrant.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to caramelize the paste.
5. Step 5: Return the browned lamb to the pot and add 14 oz canned diced tomatoes, 1 cup chopped dried apricots, 1 1/2 cups beef or lamb broth, and 1 tbsp honey. Stir to combine.
6. Step 6: Bring the mixture to a simmer, then reduce heat to low, cover, and cook slowly for 2 to 2 1/2 hours until lamb is tender and sauce thickens.
7. Step 7: Season with 1 1/2 tsp salt and 1 tsp black pepper. Stir in 1/4 cup chopped fresh cilantro just before serving.