Slow-Simmered Moroccan Lamb Tagine with Apricots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender lamb chunks braised slowly with warm spices and sweet apricots, creating a richly flavored North African stew perfect for cozy dinners. This african-inspired lamb ready in about 170 minutes pairs olive oil, large yellow onion, finely chopped, garlic cloves, minced 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 1/2-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/2 tsp turmeric powder
• 2 cups chicken broth
• 1 cup dried apricots, chopped
• 2 tbsp tomato paste
• 1 tbsp honey
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup toasted slivered almonds

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides, about 6-8 minutes, then transfer to a plate.
2. Step 2: In the same pot, add 1 large finely chopped yellow onion and sauté for 5 minutes until translucent and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute more.
3. Step 3: Add 2 tsp ground cumin, 1 tsp ground ginger, 1 tsp ground cinnamon, 1 tsp smoked paprika, and 1/2 tsp turmeric powder to the onions and garlic. Stir constantly for 30 seconds until the spices release their aroma.
4. Step 4: Return the lamb to the pot and pour in 2 cups chicken broth along with 2 tbsp tomato paste, 1 cup chopped dried apricots, and 1 tbsp honey. Stir to combine, scraping the browned bits from the bottom.
5. Step 5: Season with 1 1/2 tsp salt and 1 tsp black pepper, bring to a simmer, then reduce heat to low. Cover and cook gently for 2 to 2 1/2 hours until the lamb is very tender.
6. Step 6: Remove the lid and simmer uncovered for 10 more minutes to thicken the sauce slightly. Adjust seasoning if needed.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro and 1/4 cup toasted slivered almonds before serving over couscous or rice.