Slow-Cooked Moroccan-Spiced Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Tender lamb slowly simmered with warm Moroccan spices and sweet apricots, resulting in a rich and aromatic stew perfect for cozy dinners. This Moroccan-inspired lamb recipe, ready in about 200 minutes, pairs lamb shoulder, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 onion
• 3 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp paprika
• 2 cups chicken broth
• 1 cup, chopped dried apricots
• 2 tbsp tomato paste
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 5-7 minutes. Transfer lamb to a plate.
2. Step 2: In the same pot, add 1 large diced onion and sauté for 4 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1 tsp paprika. Cook spices with onions and garlic for 1 minute, stirring constantly.
4. Step 4: Return lamb to the pot along with 2 tbsp tomato paste, 2 cups chicken broth, 1 cup chopped dried apricots, 1.5 tsp salt, and 1 tsp black pepper. Stir to combine.
5. Step 5: Bring mixture to a simmer, cover, reduce heat to low, and cook gently for 2.5 to 3 hours until lamb is fork-tender.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with couscous or crusty bread.