Slow-Simmered Lamb Tagine with Regional Dried Fruits

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Moroccan-inspired lamb tagine slow-cooked with dried apricots and prunes, enriched with warm spices and fresh herbs. This Mediterranean-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, dried apricots, prunes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

Prep: 20 min Cook: 120 min Serves 6 Mediterranean cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and finely chop 1 large onion and mince 4 garlic cloves. Heat 3 tbsp olive oil in a heavy pot over medium heat. Add lamb cubes seasoned with 1 1/2 tsp salt and 1 tsp black pepper, browning on all sides for 8 minutes.
  2. Step 2: Add chopped onion, garlic, 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground ginger, and 1 tbsp harissa paste to the pot. Sauté for 4 minutes until spices are fragrant and onions soften.
  3. Step 3: Pour in 2 cups chicken broth, add 1/2 cup dried apricots and 1/2 cup prunes. Bring to a simmer, cover, and reduce heat to low. Cook for 2 hours until lamb is tender and sauce is thick.
  4. Step 4: Stir in 1/4 cup chopped fresh cilantro before serving over couscous or rice.

Frequently asked questions

How long does Slow-Simmered Lamb Tagine with Regional Dried Fruits take to make?

Total time is about 140 minutes (20 min prep + 120 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 Regional Dried Fruits?

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 lamb shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Simmered Lamb Tagine with Regional Dried Fruits?

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 Regional Dried Fruits 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 Regional Dried Fruits?

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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