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Skillet Moroccan-Spiced Lamb and Apricot Tagine
Original recipe: 4 servings · Prep: 10 min · Cook: 30 min · Total: 40 min
By PanPotPlates Editorial TeamPublished May 2, 2026 | Updated May 12, 2026
Moroccan-Inspired
40 mins
onepanskilleteasyflavorfulheartylowcarbweeknightMoroccanlamb recipesapricot tagine
Skillet Moroccan-Spiced Lamb and Apricot Tagine with measured ingredients, 40-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Difficulty
easy
Cuisine
Moroccan-Inspired
Ingredients
Servings
4
- 1 tbsp olive oil
- 1 ½ lbs ground lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes
- ½ cup dried apricots, chopped
- ⅓ cup pitted green olives, halved
- 2 tbsp tomato paste
- Fresh cilantro or parsley, chopped (for garnish)
- 1 lemon, zested and juiced
Instructions
-
Heat olive oil in a large 10-12 inch skillet over medium-high heat.
-
Add the ground lamb, breaking it up with a wooden spoon, and cook until browned and fully cooked, about 6-8 minutes. Season with salt and pepper. Remove lamb from the skillet and set aside.
-
In the same skillet, sauté the chopped onion until softened and translucent, about 4-5 minutes.
-
Add the minced garlic and cook for 1 minute until fragrant.
-
Stir in ground cumin, coriander, smoked paprika, cinnamon, ground ginger, cayenne pepper (if using), salt, and black pepper. Cook spices with onions and garlic for 1 minute to bloom the flavors.
-
Return the cooked lamb to the skillet and mix well with the spiced onion mixture.
-
Add diced tomatoes with their juices, tomato paste, and chicken broth. Stir to combine everything evenly.
-
Mix in chopped dried apricots and halved green olives.
-
Bring the mixture to a gentle simmer. Reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
-
Remove the lid, increase heat to medium, and cook uncovered for another 3-5 minutes if you prefer a thicker sauce.
-
Stir in the lemon zest and lemon juice for a fresh, bright finish.
-
Garnish with chopped cilantro or parsley and serve hot alongside cauliflower rice, steamed vegetables, or a light salad for a complete, healthy meal.
Tips
Pan Or Pot Required
This Skillet Moroccan-Spiced Lamb and Apricot Tagine is designed as a one-pan meal ideal for cooking in a large, heavy-bottomed skillet .
Cookware Size Guidance
For this flavorful Skillet Moroccan-Spiced Lamb and Apricot Tagine , use a 10 to 12-inch (25 to 30 cm) heavy-bottomed skillet with a capacity of at least 3 to 4 quarts (3 to 4 liters) .
Cookware Swap Guidance
t if you don’t have one, consider these cookware alternatives: Dutch Oven or Heavy-Bottomed Pot: Excellent for uniform heat retention and slow simmering on the stovetop, perfect for a onepot style, family dinner approach.
Leftovers Quality
Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.
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