Stovetop Lamb Tagine with Apricots and Almonds

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A fragrant North African-inspired lamb stew simmered with sweet apricots and toasted almonds for a balance of savory and fruity flavors. This African-inspired lamb recipe, ready in about 110 minutes, pairs lamb shoulder, cubed, olive oil, yellow onion, diced 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

• 1.5 pounds lamb shoulder, cubed
• 3 tablespoons olive oil
• 1 medium (about 1 cup) yellow onion, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 2 cups chicken broth
• 3/4 cup dried apricots, chopped
• 1/3 cup toasted slivered almonds
• 1/4 cup fresh cilantro, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons olive oil in a heavy-bottomed pot over medium-high heat. Add 1.5 pounds cubed lamb shoulder and brown on all sides for 6-7 minutes until deeply caramelized, then remove lamb and set aside.
2. Step 2: Lower heat to medium, add 1 cup diced yellow onion and sauté for 5 minutes until translucent and fragrant. Stir in 4 minced garlic cloves and cook for 1 minute.
3. Step 3: Add 2 teaspoons ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon ground coriander, and 1/2 teaspoon turmeric powder to the onions and garlic; cook for 1 minute until the spices release their aroma.
4. Step 4: Return the browned lamb to the pot and pour in 2 cups chicken broth. Bring to a simmer, cover, and reduce heat to low. Cook gently for 1 hour until lamb is tender.
5. Step 5: Stir in 3/4 cup chopped dried apricots, season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Simmer uncovered for 15 minutes until the sauce thickens slightly and apricots plump.
6. Step 6: Remove from heat and sprinkle with 1/3 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro before serving.