Spiced Lamb Tagine with Apricots and Almonds

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A fragrant North African-inspired lamb tagine featuring warm spices, dried apricot, and toasted almonds for a hearty, comforting stew. This Middle Eastern lamb recipe, ready in about 120 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, and onion, finely chopped for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 1 lb lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 medium (about 150 g) onion, finely chopped
• 3 cloves minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tbsp harissa paste
• 14 oz can diced canned tomatoes
• 1/2 cup dried apricots, chopped
• 1/4 cup toasted slivered almonds
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 1 lb cubed lamb shoulder and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
2. Step 2: Add 1 finely chopped medium onion and 3 minced garlic cloves to the pot and sauté for 3-4 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, and 1 tbsp harissa paste; cook for 1 minute until aromatic.
4. Step 4: Return lamb to the pot and add 14 oz diced canned tomatoes, 1 cup chicken broth, 1/2 cup chopped dried apricots, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low; cook gently for 1.5 hours until lamb is tender.
5. Step 5: Before serving, stir in 1/4 cup toasted slivered almonds and 2 tbsp chopped fresh cilantro for brightness and crunch.