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-inspired lamb recipe, ready in about 120 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 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.