Slow-Cooked Moroccan Lamb with Apricots and Warm Spices

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender lamb slow-cooked with fragrant Moroccan spices and sweet apricots, creating a rich and comforting dish with a balance of savory and fruity notes. This Moroccan-inspired lamb recipe, ready in about 200 minutes, pairs bone-in lamb shoulder, cut into chunks, olive oil, yellow onion, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 bone-in lamb shoulder, cut into chunks
• 2 tbsp olive oil
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 can (14 oz) diced tomatoes, canned
• 1 cup dried apricots, chopped
• 1 cup beef broth
• 1/4 cup fresh cilantro, chopped
• 1/4 cup toasted slivered almonds

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs bone-in lamb shoulder chunks and brown on all sides, about 6-8 minutes. Transfer lamb to a plate.
2. Step 2: Add 1 large sliced yellow onion to the pot and sauté for 5 minutes until soft and starting to caramelize.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, 1 tsp paprika, 1/4 tsp cayenne pepper, 1 1/2 tsp salt, and 1 tsp black pepper. Cook spices with onions for 1 minute until fragrant.
4. Step 4: Return lamb to the pot and add 1 can (14 oz) diced tomatoes, 1 cup chopped dried apricots, and 1 cup beef broth. Stir to combine.
5. Step 5: Bring to a simmer, cover, reduce heat to low, and cook for 2 1/2 to 3 hours until lamb is fork-tender.
6. Step 6: Remove lid and simmer uncovered for 10 more minutes to thicken sauce slightly.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds before serving.