Slow-Simmered Lamb Tagine with Apricots and Cinnamon

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A fragrant Moroccan-inspired stew featuring tender lamb shoulder slow-cooked with apricots, cinnamon sticks, and warm spices for a rich and aromatic dish. This Middle Eastern recipe, ready in about 155 minutes, pairs lamb shoulder, cubed, olive oil, large onion, finely chopped 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, cubed
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 2 cinnamon sticks
• 1 cup dried apricots, chopped
• 2 cups chicken broth
• 1 tbsp honey
• 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-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes until deeply caramelized, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 finely chopped large onion, 4 minced garlic cloves, and 2 tbsp grated fresh ginger. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, and 2 cinnamon sticks. Cook for 1-2 minutes until spices release their aroma.
4. Step 4: Return the browned lamb to the pot along with 1 cup chopped dried apricots, 2 cups chicken broth, 1 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until lamb is tender.
5. Step 5: Remove the lid and simmer uncovered for 15 minutes to thicken the sauce slightly. Adjust seasoning if needed.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving over couscous or rice.