Easy lamb tagine recipe with apricots

Okay, so I have this thing for lamb. It’s just so dang good when it’s slow-cooked and falling apart, you know? And then you throw in some sweet apricots and warm spices, and suddenly you’re basically eating a hug. That’s what this easy lamb tagine recipe is—a big, cozy hug in a pot.

I first had something like this at a friend’s house, and I was like, “Wait, why don’t I make this all the time?” Turns out, it’s way easier than I thought. No fancy equipment needed—just a big pot, some patience, and a love for flavors that make you close your eyes and go “mmmm.”

Recipe Card

Recipe Title: Easy lamb tagine with apricots

Servings: 4

Prep Time: 15 minutes

Cooking Time: 2 hours (mostly hands-off, don’t panic)

Calories: 420 kcal per serving

Ingredients:

• 1.5 lbs lamb shoulder, cut into chunks (fat trimmed, but leave a little for flavor)
• 1 onion, chopped (not too fine, we’re not making art here)
• 3 garlic cloves, minced (or 1 tbsp from a jar, no shame)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika (smoked if you have it, regular if not)
• 1/2 tsp cinnamon (trust me on this)
• 1/2 tsp turmeric (for color and health or whatever)
• 1 cup dried apricots (the soft kind, not the leathery ones)
• 1 can (14 oz) diced tomatoes (or fresh if you’re fancy)
• 1 cup chicken or veggie broth (water works in a pinch)
• 2 tbsp olive oil
• Salt and pepper to taste (be generous)
• Handful of fresh cilantro or parsley (optional, but pretty)

Directions:

1. Heat the olive oil in a big pot over medium-high heat. Brown the lamb chunks in batches—don’t crowd them, or they’ll steam instead of getting that nice color. Set aside.
2. In the same pot, toss in the onion and cook until kinda soft, about 5 minutes. Add the garlic and cook for another minute (don’t burn it, or you’ll be sad).
3. Throw in all the spices (cumin, coriander, paprika, cinnamon, turmeric) and stir for like 30 seconds until it smells amazing.
4. Add the lamb back in, plus the tomatoes, broth, and apricots. Stir, then bring it to a simmer.
5. Cover, reduce heat to low, and let it cook for at least 1.5 hours. Check occasionally to stir and make sure it’s not drying out (add a splash of water if needed).
6. When the lamb is fork-tender and the sauce is thick, taste and adjust salt and pepper. Sprinkle with cilantro or parsley if you’re feeling fancy.
7. Serve over couscous, rice, or just with some crusty bread to soak up the sauce. Try not to eat it all in one sitting.

See? Not hard at all. The hardest part is waiting for it to cook, but that’s when you pour yourself a glass of wine and pretend you’re a fancy chef.

Nutrition Info (per serving)

Ingredient Swaps

Tips

• If your tagine is too watery, just take the lid off and let it simmer a bit longer. Sauce will thicken up.
• Don’t skip browning the lamb! It adds so much flavor. Laziness here = sad tagine.
• Leftovers taste even better the next day. The flavors get all cozy together overnight.

FAQ

Q: Can I make this in a slow cooker?
A: Heck yeah! Brown the lamb first, then dump everything in the slow cooker on low for 6-8 hours.

Q: My apricots disappeared into the sauce. What happened?
A: They probably just fell apart, which is fine! If you want them to stay whole, add them halfway through cooking.

Q: I don’t have a tagine pot. Can I still make tagine?
A: Absolutely. Any heavy pot with a lid works. The dish is named after the pot, but the pot isn’t named after the dish. Or something.

That’s it! This easy lamb tagine with apricots is one of those dishes that feels fancy but is really just throwing stuff in a pot and waiting. Perfect for impressing people or just treating yourself. Let me know how it turns out if you try it—especially if you mess it up, because then I’ll feel better about my own kitchen disasters.