Slow-Simmered Mediterranean Lamb Tagine with Apricots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Tender lamb slow-cooked with fragrant spices and sweet apricots delivers an authentic taste of Mediterranean comfort. This mediterranean-inspired lamb (gluten free) ready in about 155 minutes pairs cut into 1.5-inch cubes lamb shoulder, olive oil, large, thinly sliced onion 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, cut into 1.5-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, thinly sliced onion
• 4, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp paprika
• 2 cups chicken broth
• 1 cup, chopped dried apricots
• 2 tbsp tomato paste
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1/4 cup toasted slivered almonds

Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for 6-8 minutes until a deep golden crust forms, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 large thinly sliced onion and sauté for 5 minutes until soft and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, 1/2 tsp ground turmeric, and 1 tsp paprika. Cook spices with onions and garlic for 2 minutes, stirring constantly until aromatic.
4. Step 4: Return the browned lamb to the pot and add 2 cups chicken broth, 2 tbsp tomato paste, 1 cup chopped dried apricots, 1 tbsp honey, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Bring mixture to a gentle simmer, cover the pot, reduce heat to low, and cook for 2 hours until lamb is tender and sauce thickens.
6. Step 6: Remove lid and cook uncovered for another 15 minutes to reduce sauce if needed.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds before serving.