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Spiced Moroccan Lamb Tagine with Apricots and Almonds

By PowerProteinPlates Editorial TeamPublished Mar 29, 2026 | Updated Jul 22, 2026
Moroccan 170 mins high-proteingluten-freemeal-prep-friendlywhole-foodseasy-recipes

Spiced Moroccan Lamb Tagine with Apricots and Almonds with measured ingredients, 170-minute timing, 6-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Spiced Moroccan Lamb Tagine with Apricots and Almonds
Prep 20 min
Cook 150 min
Total 170 min
Servings 6
Difficulty medium
Cuisine Moroccan

Recipe Details

Prep20 min
Cook150 min
Total170 min
Servings6
Difficultymedium
CuisineMoroccan
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Ingredients

Servings 6
  • 2 lbs lamb shoulder, trimmed and cut into 1.5-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp freshly grated ginger
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp smoked paprika
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper (optional, adjust for heat preference)
  • 1 can (14 oz) diced tomatoes with juice
  • 2 cups low-sodium beef or vegetable broth
  • 1 cup dried apricots, chopped
  • 1/2 cup toasted whole almonds
  • 1 tbsp honey
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Juice of half a lemon
Powerproteinplates Spiced Moroccan Lamb Tagine with Apricots and Almonds ingredients image
Powerproteinplates Spiced Moroccan Lamb Tagine with Apricots and Almonds ingredients image

Instructions

  1. Heat olive oil in a large heavy-bottomed pot or traditional tagine over medium-high heat.
  2. Add lamb cubes and brown evenly on all sides, about 5-7 minutes. Work in batches if needed to avoid overcrowding. Remove lamb and set aside.
  3. In the same pot, sauté chopped onion until soft and translucent, about 5 minutes.
  4. Add minced garlic and grated ginger. Cook for 1-2 minutes until fragrant.
  5. Stir in ground cumin, coriander, smoked paprika, cinnamon, turmeric, and optional cayenne pepper. Toast spices with onion mixture for 1-2 minutes to release aromas.
  6. Return browned lamb to pot and coat with the spice mixture.
  7. Pour in diced tomatoes with their juice and broth. Stir to combine well.
  8. Bring the tagine to a boil, then reduce heat to low. Cover and simmer gently for 2 hours or until lamb is tender and flavorful.
  9. Approximately 30 minutes before cooking ends, add chopped dried apricots and honey. Stir to incorporate and continue cooking uncovered.
  10. Once lamb is tender and sauce has thickened, season with salt, black pepper, and lemon juice to taste.
  11. Garnish tagine with toasted almonds, fresh cilantro, and parsley before serving.
  12. Serve warm alone or accompanied by cauliflower rice, quinoa, or your preferred gluten-free grain for a nutrient-rich post-workout or meal prep option.
Powerproteinplates Spiced Moroccan Lamb Tagine with Apricots and Almonds process and serving image
Powerproteinplates Spiced Moroccan Lamb Tagine with Apricots and Almonds process and serving image

Frequently Asked Questions

Can I meal prep Spiced Moroccan Lamb Tagine with Apricots and Almonds?
Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
How can I increase the protein?
Add a little more the main protein ingredients or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
Can I make it lighter?
Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
What should I watch when swapping ingredients?
Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.

Storage

Cool Spiced Moroccan Lamb Tagine with Apricots and Almonds before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.

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