Slow-Simmered Lamb Tagine with Apricots and Almonds
A fragrant North African stew of tender lamb slowly cooked with sweet apricots and toasted almonds, infused with warm spices. This mediterranean-inspired lamb ready in about 150 minutes pairs lamb shoulder, cut into 1.5-inch chunks, olive oil, large yellow onion, finely chopped 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, cut into 1.5-inch chunks
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 cloves minced garlic
- 1 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp turmeric powder
- 2 cups chicken broth
- 1 cup dried apricots, halved
- 1/3 cup toasted sliced almonds
- 1 tbsp honey
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides for 6-8 minutes until deep golden. Remove lamb and set aside.
- Step 2: In the same pot, add 1 large finely chopped yellow onion and 3 cloves minced garlic. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, and 1/2 tsp turmeric powder, cooking for 1 minute to release aromas.
- Step 4: Return lamb to the pot and add 2 cups chicken broth, 1 cup halved dried apricots, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until lamb is tender.
- Step 5: Remove lid, stir in 1 tbsp honey and 1/3 cup toasted sliced almonds. Simmer uncovered for 10 more minutes until sauce thickens slightly.
- Step 6: Sprinkle with 1/4 cup chopped fresh cilantro before serving over couscous or rice.
Frequently asked questions
How long does Slow-Simmered Lamb Tagine with Apricots and Almonds take to make?
Total time is about 150 minutes (20 min prep + 130 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-Simmered Lamb Tagine with Apricots and Almonds?
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-Simmered Lamb Tagine with Apricots and Almonds?
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-Simmered Lamb Tagine with Apricots and Almonds 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-Simmered Lamb Tagine with Apricots and Almonds?
Mediterranean 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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