Slow-Simmered Lamb Tagine with Apricots and Almonds

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

A fragrant North African stew of tender lamb slowly cooked with sweet apricots and toasted almonds, infused with warm spices. This Mediterranean-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cut into 1.5-inch chunks, olive oil, 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

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-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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Sprinkle with 1/4 cup chopped fresh cilantro before serving over couscous or rice.