Herbed Lamb Stew with Ancient Spices and Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Hearty lamb stew infused with warm, ancient spices and fresh herbs, simmered with earthy root vegetables for a savory meal. This mediterranean-inspired lamb ready in about 170 minutes pairs lamb shoulder, cubed, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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 pounds lamb shoulder, cubed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 3 cloves, minced garlic cloves
• 3 cups chicken broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 tablespoon tomato paste

Instructions

1. Step 1: Combine 2 pounds cubed lamb shoulder with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon ground cinnamon in a large bowl. Toss to coat evenly.
2. Step 2: Heat 3 tablespoons olive oil in a large heavy pot over medium-high heat until shimmering. Add the lamb cubes in batches, browning on all sides for 4-5 minutes per batch, then transfer to a plate.
3. Step 3: Add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté over medium heat for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 3 minced garlic cloves and 1 tablespoon tomato paste, cooking for 1 minute until fragrant and slightly caramelized.
5. Step 5: Return the browned lamb to the pot and pour in 3 cups chicken broth. Add 2 sprigs fresh rosemary and 3 sprigs fresh thyme.
6. Step 6: Bring to a boil, then reduce heat to low. Cover and simmer gently for 2 to 2 1/2 hours until the lamb is tender and the stew thickens. Remove herb sprigs before serving.