Williams' Spiced Lamb Tagine
A fragrant North African stew of tender lamb simmered with apricots, almonds, and warm spices, served over fluffy couscous. This mediterranean ready in about 110 minutes pairs lamb shoulder, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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 lbs, cut into 1-inch cubes lamb shoulder
- 2 tbsp olive oil
- 1, finely chopped yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 cup, pitted and halved dried apricots
- 1/2 cup, slivered almonds
- 2 cups chicken broth
- 2 tbsp honey
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups couscous
- 2 cups water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season the lamb cubes with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy pot over medium-high heat, then sear the lamb in batches for 4 minutes per side until browned. Remove and set aside.
- Step 2: Add the chopped onion to the pot and cook for 5 minutes until golden. Stir in the minced garlic, grated ginger, cumin, coriander, turmeric, and cinnamon, cooking for 1 minute until fragrant.
- Step 3: Return the lamb to the pot, then add the chicken broth, dried apricots, honey, and lemon juice. Bring to a simmer, cover, and reduce heat to low. Cook for 1.5 hours until the lamb is tender.
- Step 4: While the tagine simmers, prepare the couscous: In a bowl, combine 2 cups couscous and 2 cups water. Cover and let sit for 5 minutes, then fluff with a fork.
- Step 5: Stir the slivered almonds into the tagine and cook for 5 more minutes. Serve the tagine over the fluffy couscous.
Frequently asked questions
How long does Williams' Spiced Lamb Tagine take to make?
Total time is about 110 minutes (20 min prep + 90 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 Williams' Spiced Lamb 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 Williams' Spiced Lamb 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 Williams' Spiced Lamb 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 Williams' Spiced Lamb Tagine?
Mediterranean mediterranean 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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
This has become our go-to mediterranean dish. We make it weekly.
- ★★★★★
Perfect mediterranean recipe for a weeknight dinner.
