Slow-Cooked Moroccan-Spiced Lamb Stew with Apricots

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender lamb slowly cooked in aromatic Moroccan spices with sweet apricots for a perfect balance of savory and fruity flavors. This Moroccan-inspired lamb recipe, ready in about 160 minutes, pairs lamb shoulder, cut into 1-inch cubes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp ginger, fresh grated
• 2 tbsp tomato paste
• 2 cups chicken broth
• 1/2 cup, chopped dried apricots
• 1 cup chickpeas, cooked
• 1/4 cup chopped fresh cilantro
• 1 tsp lemon zest

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

Instructions

1. Step 1: Season 1.5 lbs cubed lamb shoulder with 1 tsp salt, 1/2 tsp black pepper, 1 tbsp ground cumin, 1 tsp ground cinnamon, and 1 tsp ground coriander, tossing to coat evenly.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes in batches and brown on all sides for 5-7 minutes per batch. Remove and set aside.
3. Step 3: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp freshly grated ginger, cooking for 1 minute until fragrant.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until darkened.
5. Step 5: Return the lamb to the pot and pour in 2 cups chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook for 2 hours until lamb is tender.
6. Step 6: Stir in 1/2 cup chopped dried apricots and 1 cup cooked chickpeas. Simmer uncovered for 15 minutes until sauce thickens slightly.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tsp lemon zest for brightness before serving.