Harissa-Spiced Lamb Stew

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A deeply aromatic stew with tender lamb, slow-cooked with tomatoes, onions, and a vibrant harissa kick, perfect for chilly evenings. This Tunisian one-pot recipe, ready in about 110 minutes, pairs lamb shoulder, olive oil, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp harissa paste
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add lamb cubes and brown on all sides for 5-7 minutes until golden, then remove and set aside.
2. Step 2: Add remaining 1 tbsp olive oil to the pot. Cook chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in harissa paste and cook for 1 minute to bloom its flavor. Add diced tomatoes and cook for 2 minutes until they break down.
4. Step 4: Return browned lamb to the pot. Add beef broth, carrots, celery, dried thyme, and bay leaf. Bring to a simmer, cover, and cook on low for 1.5 hours until lamb is fork-tender.
5. Step 5: Remove bay leaf. Stir cornstarch mixed with cold water into the stew and cook for 2 minutes until sauce thickens. Season with salt and pepper to taste.
6. Step 6: Garnish with chopped fresh parsley before serving.