Tangy Lamb and Apricot Tagine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A slow-simmered stew with tender lamb, plump apricots, and warm spices, finished with a touch of pomegranate molasses for depth. This middle eastern-inspired one pot ready in about 145 minutes pairs lamb shoulder, apricots, pomegranate molasses for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 25 min Cook: 120 min Serves 4 Middle Eastern cuisine 520 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Cut lamb shoulder into 1-inch cubes and pat dry with paper towels. Heat 1 tbsp olive oil in a heavy pot over medium-high heat. Sear lamb in batches until browned on all sides, about 3-4 minutes per batch, then remove and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the pot. Finely chop onion and add to pot, cooking for 5 minutes until softened. Add minced garlic, cumin, coriander, and dried mint, stirring for 1 minute until fragrant.
  3. Step 3: Return seared lamb to pot. Add chicken broth, apricots, dates, and pomegranate molasses. Bring to a gentle simmer, then cover and reduce heat to low. Simmer for 2 hours, stirring occasionally, until lamb is fork-tender and sauce has thickened slightly.
  4. Step 4: Remove pot from heat. Discard any large bone fragments if present, then serve hot with crusty bread or steamed rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Tangy Lamb and Apricot Tagine take to make?

Total time is about 145 minutes (25 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Tangy Lamb and Apricot Tagine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Tangy Lamb and Apricot Tagine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Tangy Lamb and Apricot Tagine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Tangy Lamb and Apricot Tagine?

Middle Eastern one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes