Slow-Simmered Moroccan Lamb Tagine with Apricots and Almonds

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Tender lamb slowly cooked with warm spices, sweet apricots, and toasted almonds creates a fragrant Moroccan stew perfect for cozy dinners. This Moroccan-inspired lamb recipe, ready in about 145 minutes, pairs lamb shoulder, olive oil, yellow onion 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, cut into 2-inch cubes lamb shoulder
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 tsp ground cinnamon
• 1 tbsp ground cumin
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tbsp harissa paste
• 2 cups chicken broth
• 1 cup, chopped dried apricots
• 1/3 cup toasted slivered almonds
• 1/4 cup chopped fresh cilantro
• to taste salt
• to taste black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 pounds lamb shoulder cubes in batches, browning each side for 3-4 minutes until deep golden. Remove and set aside.
2. Step 2: Reduce heat to medium. Add 1 large diced yellow onion and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves, 1 teaspoon ground cinnamon, 1 tablespoon ground cumin, 1 teaspoon ground ginger, and 1 teaspoon ground turmeric; cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tablespoon harissa paste, then return the browned lamb to the pot. Pour in 2 cups chicken broth and bring to a simmer.
4. Step 4: Cover the pot and reduce heat to low. Let the lamb cook gently for 1 hour 45 minutes, stirring occasionally until lamb is very tender.
5. Step 5: Add 1 cup chopped dried apricots, season with salt and black pepper to taste, and simmer uncovered for an additional 15 minutes to thicken the sauce and soften the apricots.
6. Step 6: Remove from heat and sprinkle 1/3 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro over the tagine before serving. Serve hot with couscous or crusty bread.