Iraqi Spiced Lamb and Tomato One-Pot Stew
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 ready in about 130 minutes pairs lamb stew meat, cut into 1-inch pieces, medium 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Iraqi Spiced Lamb and Tomato One-Pot Stew take to make?
Total time is about 130 minutes (20 min prep + 110 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 Iraqi Spiced Lamb and Tomato One-Pot 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 medium onion, chopped from drying out.
Can I substitute ingredients in Iraqi Spiced Lamb and Tomato One-Pot 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 Iraqi Spiced Lamb and Tomato One-Pot Stew for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Iraqi Spiced Lamb and Tomato One-Pot Stew?
Middle Eastern lamb 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.
