Slow-Cooked Moroccan Lamb Tagine with Apricots and Almonds

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

Tender lamb slow-cooked in aromatic spices with sweet apricots and toasted almonds, offering a rich balance of savory and sweet flavors. This Moroccan-inspired sushi recipe, ready in about 160 minutes, pairs lamb shoulder, cubed, olive oil, 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

• 1 kg lamb shoulder, cubed
• 2 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp turmeric powder
• 400 g canned diced tomatoes
• 500 ml chicken broth
• 150 g, halved dried apricots
• 50 g toasted almonds
• 15 g, chopped fresh cilantro
• to taste salt
• to taste black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 kg cubed lamb shoulder and brown on all sides for about 8 minutes, then remove 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 1/2 tsp turmeric powder. Cook spices for 2 minutes to release aromas.
4. Step 4: Return the browned lamb to the pot and add 400 g canned diced tomatoes and 500 ml chicken broth. Season with salt and black pepper to taste.
5. Step 5: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until lamb is tender.
6. Step 6: Add 150 g halved dried apricots and cook uncovered for 20 minutes to thicken the sauce and soften apricots.
7. Step 7: Stir in 50 g toasted almonds and 15 g chopped fresh cilantro just before serving to add crunch and freshness.