Slow-Cooked Lamb with Apricots and Almonds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich, aromatic stew where tender lamb melds with sweet dried apricots and toasted almonds, finished with a hint of saffron. This middle eastern-inspired slow cooker ready in about 175 minutes pairs lamb shoulder, dried apricots, almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.4 (15 ratings) Prep: 25 min Cook: 150 min Serves 6 Middle Eastern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Season lamb shoulder with salt and pepper, then sear for 4 minutes per side until deeply browned.
  2. Step 2: Add chopped onion and sauté for 5 minutes until translucent. Stir in minced garlic, cumin, and cinnamon, cooking for 1 minute until fragrant.
  3. Step 3: Pour in chicken broth and pomegranate molasses, scraping up browned bits. Add dried apricots and saffron threads, then bring to a simmer.
  4. Step 4: Cover and reduce heat to low. Simmer gently for 2.5 hours, stirring occasionally, until lamb is fork-tender and sauce has thickened slightly.
  5. Step 5: Meanwhile, toast almonds in a dry skillet over medium heat for 3 minutes until golden and fragrant. Stir into stew just before serving.

Frequently asked questions

How long does Slow-Cooked Lamb with Apricots and Almonds take to make?

Total time is about 175 minutes (25 min prep + 150 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 with Apricots 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 lamb shoulder from drying out.

Can I substitute ingredients in Slow-Cooked Lamb with Apricots 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 with Apricots 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 with Apricots and Almonds?

Middle Eastern slow cooker 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.

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