Stovetop Braised Moroccan Lamb with Apricots and Almonds

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Tender lamb braised with aromatic spices, sweet dried apricots, and crunchy almonds, creating a rich Moroccan-inspired stew perfect for cozy dinners. This Moroccan-inspired lamb recipe, ready in about 110 minutes, pairs lamb shoulder, cut into 1-inch cubes, onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 3 tbsp olive oil
• 2 cups low sodium chicken broth
• 1 cup dried apricots, chopped
• 1/3 cup toasted sliced almonds
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a large heavy-bottomed pan over medium-high heat until shimmering, about 2 minutes.
2. Step 2: Add 2 pounds cubed lamb shoulder seasoned with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper, searing in batches for 3-4 minutes until deeply browned on all sides. Remove lamb and set aside.
3. Step 3: Lower heat to medium, add 1 large diced onion and sauté for 5 minutes until softened and translucent.
4. Step 4: Stir in 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon ground cinnamon, and 1 teaspoon ground ginger, cooking for 1 minute until fragrant.
5. Step 5: Return lamb to the pan, add 2 cups low sodium chicken broth, and bring to a simmer.
6. Step 6: Cover and reduce heat to low, braising gently for 1 hour until lamb is tender.
7. Step 7: Stir in 1 cup chopped dried apricots and continue cooking uncovered for 15 minutes until sauce thickens slightly.
8. Step 8: Remove from heat, sprinkle 1/3 cup toasted sliced almonds and 1/4 cup chopped fresh cilantro over the lamb before serving.