Slow Simmered Moroccan-Spiced Lamb Tagine

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

Tender lamb slow-cooked in a fragrant blend of Moroccan spices, tomatoes, and apricots for a rich and aromatic stew. This moroccan-inspired lamb ready in about 150 minutes pairs lamb shoulder, cut into 1.5-inch cubes, olive oil, large yellow onion, diced 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.

Prep: 20 min Cook: 130 min Serves 6 Moroccan cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 pounds of lamb shoulder cubes and sear for 5-7 minutes until well browned on all sides, then remove lamb and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 teaspoons ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper; cook for 1 minute to toast the spices.
  4. Step 4: Return the lamb to the pot and add 14 ounces crushed tomatoes, 1/2 cup chopped dried apricots, 2 cups chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer, cover, and reduce heat to low.
  5. Step 5: Let the stew simmer gently for 2 hours, stirring occasionally, until lamb is fork-tender and sauce thickens.
  6. Step 6: Just before serving, stir in 1/4 cup chopped fresh cilantro for brightness.

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Frequently asked questions

How long does Slow Simmered Moroccan-Spiced Lamb Tagine take to make?

Total time is about 150 minutes (20 min prep + 130 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 Moroccan-Spiced Lamb Tagine?

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 olive oil from drying out.

Can I substitute ingredients in Slow Simmered Moroccan-Spiced Lamb Tagine?

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 Moroccan-Spiced Lamb Tagine 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 Moroccan-Spiced Lamb Tagine?

Moroccan 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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