Spiced Regional Lamb Tagine with Apricots

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A slow-cooked North African lamb stew richly flavored with warm spices and sweet dried apricots, celebrating regional flavors in a comforting dish. This mediterranean-inspired lamb ready in about 150 minutes pairs olive oil, large onion, thinly sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 bone-in lamb shoulder, cut into 2-inch pieces
• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp turmeric powder
• 1 tbsp harissa paste
• 2 cups chicken stock
• 3/4 cup dried apricots, chopped
• 2 tbsp tomato paste
• 1/4 cup fresh cilantro, chopped
• to taste salt
• to taste freshly ground black pepper
• 1/4 cup toasted sliced almonds
• 1 1/2 cups couscous
• 1 3/4 cups boiling water

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs bone-in lamb shoulder pieces and brown on all sides, about 8 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large thinly sliced onion and sauté for 6 minutes until soft and golden. Add 4 minced garlic cloves, 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1/2 tsp turmeric powder; cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tbsp harissa paste and 2 tbsp tomato paste, cooking for 2 minutes to deepen flavors. Return lamb to the pot and pour in 2 cups chicken stock. Add 3/4 cup chopped dried apricots, and season with salt and freshly ground black pepper to taste.
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until lamb is tender and sauce thickens.
5. Step 5: Meanwhile, place 1 1/2 cups couscous in a large bowl. Pour 1 3/4 cups boiling water over couscous, cover tightly, and let stand for 5 minutes. Fluff couscous with a fork just before serving.
6. Step 6: To serve, sprinkle the tagine with 1/4 cup chopped fresh cilantro and 1/4 cup toasted sliced almonds. Spoon over couscous and enjoy the fragrant, tender lamb.