Slow-Cooked Moroccan Lamb Tagine with Apricot and Almonds

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender lamb slow-cooked with warm Moroccan spices, sweet apricots, and crunchy toasted almonds for a rich and aromatic stew. This Mediterranean-inspired lamb recipe, ready in about 155 minutes, pairs lamb shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, cut into 1.5-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1 tbsp harissa paste
• 2 cups chicken broth
• 1 cup, chopped dried apricots
• 1/2 cup, slivered toasted almonds
• 2 tbsp honey
• 1/4 cup chopped fresh cilantro
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes seasoned with salt and black pepper. Brown the lamb on all sides for 6-8 minutes until deeply golden. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté over medium heat for 5 minutes until soft and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1 tbsp harissa paste. Cook the spices with the onions and garlic for 2 minutes until aromatic.
4. Step 4: Return the browned lamb to the pot and pour in 2 cups chicken broth. Bring to a simmer, cover with a tight-fitting lid, and reduce heat to low. Simmer gently for 2 hours until the lamb is tender.
5. Step 5: Stir in 1 cup chopped dried apricots and 2 tbsp honey. Continue cooking uncovered for 15 minutes until the sauce thickens slightly and the apricots soften.
6. Step 6: Remove from heat, garnish with 1/2 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro. Serve with couscous or crusty bread.