Slow-Cooked Moroccan Lamb with Apricots and Warm Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 200 minutes pairs bone-in lamb shoulder, cut into chunks, olive oil, large 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.

Prep: 20 min Cook: 180 min Serves 6 Moroccan cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Moroccan Lamb with Apricots and Warm Spices take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Moroccan Lamb with Apricots and Warm Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Moroccan Lamb with Apricots and Warm Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Moroccan Lamb with Apricots and Warm Spices for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Moroccan Lamb with Apricots and Warm Spices?

Moroccan lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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