Slow-Cooked Lamb Tagine with Native Apricot and Almonds

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

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 recipe, 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

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Instructions

1. 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.
2. 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.
3. Step 3: Lower heat to medium, add 1 large sliced yellow onion and sauté for 6 minutes until softened and golden.
4. Step 4: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
5. 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.
6. Step 6: Cover and reduce heat to low, slow-cook for 2 hours until lamb is tender and sauce thickened.
7. Step 7: Stir in 1/3 cup toasted almonds and 1/4 cup chopped fresh cilantro just before serving for texture and brightness.