Slow-Cooked Moroccan Lamb Stew with Apricots and Almonds

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A warming lamb stew slow-cooked with Moroccan spices, sweet apricots, and crunchy almonds for a rich layered flavor. This Moroccan-inspired lamb recipe, ready in about 155 minutes, pairs lamb shoulder, cubed, salt, ground black pepper 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.

Ingredients

• 2 lbs lamb shoulder, cubed
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 2 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup, halved dried apricots
• 1/3 cup, toasted slivered almonds
• 1/4 cup, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 2 lbs cubed lamb shoulder with 1 1/2 tsp salt and 1 tsp ground black pepper.
2. Step 2: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat until shimmering.
3. Step 3: Add lamb cubes in batches and brown all sides for 5-6 minutes per batch; remove lamb and set aside.
4. Step 4: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
5. Step 5: Add 4 minced garlic cloves, 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp ground cinnamon, and 1/2 tsp ground turmeric; cook stirring for 1 minute until fragrant.
6. Step 6: Return browned lamb to the pot and pour in 2 cups chicken broth and 14 oz diced tomatoes with juices.
7. Step 7: Bring to a simmer, cover pot, reduce heat to low, and cook for 1 1/2 to 2 hours until lamb is tender.
8. Step 8: Stir in 1 cup halved dried apricots and cook uncovered for an additional 15 minutes to thicken sauce.
9. Step 9: Remove from heat and sprinkle 1/3 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro over the stew before serving.