Harissa-Spiced Lamb Stew
A deeply aromatic stew with tender lamb, slow-cooked with tomatoes, onions, and a vibrant harissa kick, perfect for chilly evenings. This tunisian-inspired one pot ready in about 110 minutes pairs lamb shoulder, olive oil, large, finely chopped onion 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
- 3 tbsp olive oil
- 1 large, finely chopped onion
- 3 cloves, minced garlic
- 2 tbsp harissa paste
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 cup, chopped carrots
- 1 cup, chopped celery
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp cornstarch
- 2 tbsp cold water
- 2 tbsp, chopped fresh parsley
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Garnish with chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Harissa-Spiced Lamb Stew take to make?
Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Harissa-Spiced Lamb Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.
Can I substitute ingredients in Harissa-Spiced Lamb Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Harissa-Spiced Lamb Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Harissa-Spiced Lamb Stew?
Tunisian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my in-laws and they were impressed with the authentic Tunisian taste.
- ★★★★★
Loved it! The whole family raved about the harissa flavor.
- ★★★★☆
Great flavor, but the lamb was a bit tough. Took longer than the recipe said to cook.
