Cumin-Spiced Lamb and Potato Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Tender lamb and potatoes slow-cooked in a rich cumin-scented broth with carrots and cauliflower, ideal for a hearty, one-pot meal. This Asian-inspired one-pot recipe, ready in about 90 minutes, pairs lamb stew meat, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 2 cups, cut into 1/2-inch cubes lamb stew meat
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 2 tsp cumin seeds
• 1 tsp turmeric
• 4 cups vegetable stock
• 3 medium, peeled and diced potatoes
• 2 medium, peeled and diced carrots
• 1 cup, broken into florets cauliflower
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• to taste salt
• to taste pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 2 cups lamb stew meat and brown on all sides for 5 minutes, then remove and set aside.
2. Step 2: Add 1 large diced onion to the pot and cook for 3 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 60 seconds until fragrant.
3. Step 3: Add 2 tsp cumin seeds and 1 tsp turmeric to the pot, stirring for 30 seconds until aromatic.
4. Step 4: Return browned lamb to the pot, then add 4 cups vegetable stock, 3 diced potatoes, 2 diced carrots, and 1 cup cauliflower florets. Bring to a simmer.
5. Step 5: Cover and reduce heat to low. Simmer for 60 minutes until lamb is fork-tender and vegetables are cooked through.
6. Step 6: Stir in 2 tbsp tomato paste and 1 tbsp soy sauce. Season with salt and pepper to taste. Simmer uncovered for 10 minutes to thicken the sauce slightly.