Slow-Simmered Lamb Tagine with North African Spice Blend

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A fragrant slow-cooked lamb stew enriched with a blend of regional North African spices and tender apricots for a balance of savory and sweet. This North African-inspired lamb recipe, ready in about 140 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 450 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, chopped yellow onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/2 tsp ground ginger
• 1 can (14 oz) crushed tomatoes
• 1 1/2 cups chicken broth
• 1 cup, chopped dried apricots
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tsp lemon zest

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides, about 5 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion and 4 minced garlic cloves. Sauté for 4 minutes until fragrant and softened.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp smoked paprika, and 1/2 tsp ground ginger. Cook spices with onions and garlic for 1 minute until aromatic.
4. Step 4: Return lamb to the pot, add 1 can (14 oz) crushed tomatoes, 1 1/2 cups chicken broth, and 1 cup chopped dried apricots. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until lamb is tender and sauce thickens.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro and 1 tsp lemon zest just before serving to brighten flavors.