Spicy Moroccan Lamb Tagine with Apricots and Almonds

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Slow-cooked lamb tagine infused with warm Moroccan spices, sweet dried apricots, and crunchy almonds for a rich and aromatic stew. This moroccan-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large onion, finely chopped 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-inch cubes
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp paprika
• 1/2 tsp ground ginger
• 14 oz diced tomatoes (canned)
• 1 cup chicken broth
• 1 cup dried apricots, halved
• 1/2 cup slivered almonds, toasted
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
2. Step 2: Add 1 large finely chopped onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp paprika, and 1/2 tsp ground ginger. Cook spices with onions and garlic for 1 minute until aromatic.
4. Step 4: Return lamb to the pot and add 14 oz canned diced tomatoes, 1 cup chicken broth, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and cook on low heat for 1 1/2 to 2 hours until lamb is tender.
5. Step 5: Stir in 1 cup dried apricot halves during the last 20 minutes of cooking.
6. Step 6: Before serving, sprinkle 1/2 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro over the tagine. Serve hot with couscous or flatbread.