Slow Simmered Moroccan-Spiced Lamb Tagine

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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

Ingredients

• 2 lbs lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp paprika
• 1/4 tsp cayenne pepper
• 14 oz can crushed tomatoes
• 1/2 cup dried apricots, chopped
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped

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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.