Iraqi Spiced Lamb and Tomato One-Pot Stew

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A slow-simmered lamb stew enriched with tomatoes and a classic blend of Iraqi spices, perfect for a comforting meal. This Middle Eastern-inspired lamb recipe, ready in about 130 minutes, pairs lamb stew meat, cut into 1-inch pieces, onion, chopped, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 5, 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.

Prep: 20 min Cook: 110 min Serves 5 Middle Eastern cuisine 450 cal/serving

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Ingredients

2 lbs lamb stew meat, cut into 1-inch pieces
2 medium onion, chopped
1 1/2 cups tomato sauce
4 garlic cloves, minced
3 tbsp vegetable oil
2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp ground black pepper
2 tsp salt
2 cups water
1/4 cup fresh parsley, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 medium chopped onions and sauté for 6-7 minutes until golden and soft.
Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Add 2 lbs lamb stew meat and brown the pieces on all sides for about 8 minutes.
Step 4: Stir in 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp ground black pepper, and 2 tsp salt, cooking for 2 minutes to toast the spices.
Step 5: Pour in 1 1/2 cups tomato sauce and 2 cups water, stirring to combine. Bring to a boil.
Step 6: Reduce heat to low, cover the pot, and simmer gently for 1 1/2 hours until the lamb is tender and the sauce thickens.
Step 7: Stir in 1/4 cup chopped fresh parsley just before serving. Serve hot over rice or with warm flatbread.