Desert Road Trip Spiced Lamb Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A hearty lamb stew inspired by the vast Australian interior, infused with warm spices and tender meat perfect for a long journey meal. This Australian-inspired lamb recipe, ready in about 95 minutes, pairs lamb shoulder, diced, olive oil, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lamb shoulder, diced
• 3 tbsp olive oil
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 2 medium carrots, sliced
• 3 medium potatoes, cubed
• 14 oz canned diced tomatoes
• 2 cups beef broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs diced lamb shoulder and brown for 5-7 minutes until the edges are crispy and browned. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion and sauté for 4-5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 2 sliced medium carrots and 3 cubed medium potatoes, stirring to coat in the onion and garlic mixture. Cook for 3 minutes.
4. Step 4: Return the browned lamb to the pot along with 14 oz canned diced tomatoes and 2 cups beef broth. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Bring stew to a boil, then reduce heat to low and simmer uncovered for 1 hour 15 minutes until lamb is tender and vegetables are cooked through.
6. Step 6: Adjust seasoning if needed and sprinkle 2 tbsp chopped fresh parsley over before serving.