Slow-Cooked Lamb Tagine with Native Apricot and Almonds
A warming North African-inspired lamb stew slow-cooked with indigenous apricots and toasted almonds to create a rich sweet-savory profile. This moroccan-inspired lamb ready in about 150 minutes pairs lamb shoulder, cut into 1.5-inch cubes, salt, ground cumin 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 1/2 tsp salt
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 3 tbsp olive oil
- 1 large, sliced yellow onion
- 4, minced garlic cloves
- 3/4 cup, chopped native dried apricots
- 1/3 cup toasted almonds
- 2 cups chicken broth
- 1 tbsp honey
- 1/4 cup, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 2 lbs lamb shoulder cubes with 1 1/2 tsp salt, 2 tsp ground cumin, and 1 tsp ground cinnamon to coat evenly.
- Step 2: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Brown the lamb in batches for 5 minutes per batch until caramelized; transfer to plate.
- Step 3: Lower heat to medium, add 1 large sliced yellow onion and sauté for 6 minutes until softened and golden.
- Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 5: Return lamb to the pot; add 3/4 cup chopped native dried apricots, 2 cups chicken broth, and 1 tbsp honey. Bring to a simmer.
- Step 6: Cover and reduce heat to low, slow-cook for 2 hours until lamb is tender and sauce thickened.
- Step 7: Stir in 1/3 cup toasted almonds and 1/4 cup chopped fresh cilantro just before serving for texture and brightness.
Frequently asked questions
How long does Slow-Cooked Lamb Tagine with Native Apricot and Almonds take to make?
Total time is about 150 minutes (20 min prep + 130 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 Native Apricot and Almonds?
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 salt from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Tagine with Native Apricot and Almonds?
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 Native Apricot and Almonds for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Native Apricot and Almonds?
Moroccan lamb 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.
