Slow-Cooked North African Lamb Tagine with Apricots

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

Tender lamb slow-cooked with warm North African spices and sweet dried apricots, creating a rich, aromatic stew. This African recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 2-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 2-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1 cup dried apricots, chopped
• 2 cups chicken broth
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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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 lamb shoulder cubes and brown on all sides for about 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until soft and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, 1/2 tsp ground turmeric, and 1/2 tsp ground ginger; cook while stirring for 1 minute to toast the spices.
4. Step 4: Return the lamb to the pot and stir in 2 tbsp tomato paste, 2 cups chicken broth, 1 cup chopped dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
5. Step 5: Cover the pot, reduce heat to low, and cook gently for 2 hours until lamb is tender and sauce thickens.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving.