Slow-Cooked Moroccan Chickpea and Lamb Tagine

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A fragrant slow-cooked stew combining tender lamb, hearty chickpeas, and warm Moroccan spices for a comforting meal. This Moroccan-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cubed
• 3 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp smoked paprika
• 2 cups chickpeas, cooked
• 14 oz can diced tomatoes
• 2 cups beef broth
• 1 tbsp honey
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

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-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: In the same pot, add 1 large diced onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1 tsp smoked paprika. Cook spices with onions and garlic for 1 minute to release aroma.
4. Step 4: Return lamb to the pot along with 2 cups cooked chickpeas, 14 oz diced tomatoes with juices, and 2 cups beef broth. Stir in 1 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until lamb is tender and sauce thickens.
6. Step 6: Sprinkle with 1/4 cup chopped fresh cilantro before serving over couscous or rice.