Slow-Cooked Moroccan Spiced Lamb Tagine with Apricots

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender lamb slow-cooked in a fragrant blend of Moroccan spices with sweet apricots and caramelized onions for a rich, comforting stew. This Moroccan-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, cubed, olive oil, yellow onion 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 lamb shoulder, cubed
• 2 tbsp olive oil
• 1 large, thinly sliced yellow onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp paprika
• 2 cups chicken broth
• 1 cup, chopped dried apricots
• 2 tbsp tomato paste
• 1 tbsp honey
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 1/4 cup, for garnish toasted slivered almonds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 6-8 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large thinly sliced yellow onion and sauté for 5 minutes until softened and golden. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1 tsp paprika. Cook spices with onions and garlic for 1 minute to release aromas.
4. Step 4: Return lamb to pot, add 2 cups chicken broth, 2 tbsp tomato paste, 1 cup chopped dried apricots, 1 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well.
5. Step 5: Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 to 2 1/2 hours until lamb is tender and sauce has thickened.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds before serving with couscous or flatbread.